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Stew: Chicken Stew with Dumplings

Source of Recipe

The Southern Cookbook, 1953


List of Ingredients



This is a much-prized old recipe. Dress, clean, and cut up fowl. Put in stewpan, cover with boiling water and simmer slowly until tender. When nearly done, add 1/2 tablespoon salt, 1/8 teaspoon pepper, 2 tablespoons butter, 1 bay leaf.





Recipe

Dumplings:

3 cups flour
1 teaspoon salt
1 teaspoon sugar
2 eggs
1 tablespoon lard
1 cup milk
Sift dry ingredients, cut in lard. Beat eggs into milk, mix all well. Drop by spoonfuls into stew. Cover let cook about 1/2 hour. Serve around chicken.

YIELD: 6 Servings