Recipe: Swedish Stewed Chicken

Cut a spring CHICKEN in pieces at the joints; season with salt and pepper and sauté in hot butter. Add 2 cups of cream Sauce, 1/2 cup of boiled rice, some chopped parsley and bits of butter. Let stew slowly until the CHICKEN is very tender. Serve hot.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)