Recipe: Chicken Stewed with Biscuit

Take CHICKENs, and make a fricassee; just before you are ready to dish it up, have ready two baking-tins of rich soda or baking-powder BISCUITs; take them from the oven hot, split them apart by breaking them with your hands, lay them on a large meat platter, covering it, then pour the hot CHICKEN stew over all. Send to the table hot. This is a much better way than boiling this kind of BISCUIT in the stew, as you are more sure of its being always light.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)