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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "CHICK-STEW-DUMP" "M" "10/24/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "CHICKEN STEW WITH PARSLEY DUMPLINGS" "chicken stew with parsley dumplings"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
From NYT, page 205.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "6 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "3-1/2 qt or larger casserole"
or \fIdutch oven\fP
.IG "" "hot deep serving platter"
.sp
.IG "" "utensils"
\fIand ingredients for parsley dumplings\fP,
see recipe DUMPLING-PARSLE
.sp
.IG "4 lb" "stewing fowl"
or \fIchicken breasts\fP, cut into serving pieces
.IG "" "water to cover"
.IG "1 tsp" "salt"
.IG "1/4 tsp" "white pepper"
.IG "10" "black peppercorns"
.IG "1" "stalk celery,"
with leaves
.IG "1" "medium carrot,"
scraped
.IG "1" "medium onion,"
peeled
.IG "1" "bay leaf"
.sp
.IG "3 Tbsp" "flour,"
or more as needed, dissolved in water
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Rinse the chicken pieces under cold running water.
Place in heavy kettle or casserole and barely cover with water.
Sprinkle with a little salt and the peppercorns.
.SK 2
Add the celery, onion, carrot and bay leaf, and cover.
Bring to a boil, reduce the heat, and simmer gently until the chicken meat
begins to loosen from the bones, one to two hours.
(Be careful not to overcook the chicken.)
.SK 3
Prepare the dumpling dough.
.SK 4
Drop the dumpling dough from a wet tablespoon onto the boiling stew,
letting the dumplings rest on the meat.
Cover tightly,
reduce the heat, and cook, without raising the cover, for 15 minutes.
.SK 5
Transfer the dumplings and chicken pieces to a hot deep serving platter,
with the dumplings as a border around the chicken.
Thicken the cooking liquid with flour mixed with water.
Correct seasoning.
Strain sauce over meat, removing cooking vegetables and miscellaneous stuff.
Serve immediately.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Not nearly as tasty as a fricass\*(e'e or braised dish. 
The only virtue of this dish is
it is easy with little preparation time, 
although long cooking time, and the dumplings are good.
.\"   ---------------------------------
.\" Rating
.SH Rating
NOT RECOMMENDED.
.I Difficulty:
easy.
.I Time:
20 minutes preparation for stew and 15 for dumplings.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
