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Chicken And Vegetable Stew
(Cazueia)
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| What You Need: |
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1 fowl
2 quarts water
1 summer squash, diced
Pieces of pumpkin, diced
¼ pound of string beans
2 ears of corn cut into lengths
2 chopped onions
1 green pepper, chopped
½ cup peas
1 large carrot, diced
1 tablespoon coloring
Salt and pepper
1 teaspoon cumin seed
1 mashed garlic clove
Chopped leaves of 1 celery stalk
2 tablespoons minced parsley
1 tablespoon rice
1 egg, beaten slightly
¼ pound potatoes
1 egg yolk, beaten slightly
1 tablespoon vinegar
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| How To Cook: |
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1. Simmer the fowl in the water until tender.
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2. Add the vegetables (except the potatoes), the coloring, seasonings, spices, herbs and rice and cook until tender.
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3. Then add the beaten egg, cook for 5 minutes and skim.
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4. Bone the fowl.
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5. Boil the potatoes and make into a paste with the egg yolk and the vinegar; put this in a tureen and pour over it the broth and the pieces of boned fowl.
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