Ingredients
4 lb stewing chicken, cut up
3 cup hot water
1 small onion, peeled
3 each celery tops
1 each carrot, peeled
1 tbsp salt
1 bay leaf
3 each eggs, sliced hard boiled
6 oz mushrooms, sliced/drained cn
2 tbsp flour
1 cup chicken broth
1 cup light cream
1 tsp salt
1/8 tsp pepper
Directions
Simmer chicken in water with onion, celery tops, carrot, salt bay leaf
until fork tender, about 2 1/2 to 3 hours. Cut meat from bones and
strain broth. Chill meat and broth separately.
In greased 1 1/2 qt casserole arrange alternate layers of chicken,
eggs and mushrooms by thirds.
Mix flour and 1/4 cup broth until smooth. Heat remaining broth with
cream; stir in flour mixture and seasonings. Cook until thick and
smooth and pour into casserole.
Bake uncovered at 350 F. for 35 minutes.
Servings: 6 servings
Chicken Supper Dish Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is actually possible to track the history of recipes far back into distant history, in fact as far back as the early Egyptians, and maybe even further. However, these, ancient recipes were just primitive hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. As we move into Roman times 25BC a roman called Apicius wrote a few documents showing how to cook the recipes cooked by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into starters, entrees and desserts, something that is very familiar to us today. He also tells us how the ancient Romans were skilled in the use of many different herbs and spices, including some familiar names such as bay, mint and asafoetida. Moving on, we find some interesting books dating from the 1300s ; a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, they have no connection with the spicy food that appears on menues today, but instead recipes for the types of meals on the menues of the rich and wealthy people of that period. Later, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from the holy lands, including spices such as rosemary and coriander. The introduction of these new foods and spices was responsible for an outbreak in books on cooking, some of which are kept safe in private libraries. During the following few centuries, the powerful and wealthy strove to offer the most exotic banquets, and consequentially chefs and their recipe collections were highly sought after. Nevertheless, it was during the 1800s that fine cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, verifying, and writing down the recipes that were being prepared for the better households. By the advent of the 1900s, cook books were greatly in demand mostly due to better eduction, increased leisure time and being a little richer. |
We hope you enjoy this Chicken Supper Dish recipe.
