Chicken With Dumplings Recipe


Ingredients

1 no ingredients


Directions

5 lb chicken -- pieces 2 whole carrot -- sliced thin 2 whole celery --
sliced fine 1 lg onion -- chopped 1 1/2 ts thyme -- crumbled 1/2 ts
rosemary -- crumbled 2 ts salt 1/2 ts pepper -- freshly ground 2 c flour 3
ts baking powder 1 ts salt 2 TB parsley -- minced 4 TB shortening 3/4 c
milk, 1% lowfat -- up to 1 : c milk

Rinse chicken, place in large pot,cover with water. Add carrots, celery,
onion, thyme, rosemary, 2 tsp salt, and pepper. Bring to boil, reduce heat
and simmer. Combine flour, baking powder, 1 tsp salt and parsley in bowl.
Cut in shortening until resembles course meal. Add milk and stir briefly
with fork. Add only enough millk to make dough hold together. When chicken
has simmered 20 minutes, drop spoonfuls of dough on top of bubbling broth.
Cover and steam for 20 minutes without lifting cover.

Recipe By : Fanny Farmer

From: Louise Hopkins date: Sat, 26 Oct 1996 22:48:10
~0700 (


Servings: 6 servings

 

 

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Categories: Bread; Breads; Chicken; Poultry


The History of Recipes

It is quite feasible to prove the history of written cooking instructions way back into antiquity, at least as far back into history as early Egypt, and potentially, even further back. Having said that, sadly, these early cook books were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.

Interestingly, the oldest recipe found, according to Professor Solomon Katz, are a few ancient tablets in the Sumerian language 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 making anyone who tried it feel `exhilarated, wonderful and blissful`.

As we move into The time of the romans 25BC a roman called Apicius compiled a few documents describing recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the Roman cooks made use of a wide range of herbs, including some familiar names for example thyme, mint and dill.

During the next few hundred years, the rich and powerful families of Europe competed with each other to offer the most extravagent meals, and as a result the best chefs and their recipe collections were highly sought after. Nevertheless, it wasn`t until the 1800s that cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and writing down the recipes of their peers.

By the time we get to the twentieth century, cookery publications are in great demand, mostly as a result of increased literacy, people having increased spare time and being a little richer.

Like it or not, the introduction of TV brings us TV cookery programs and the demand for the accompanying recipe books.

And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes just like those on the site you are now reading.

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