Chicken and Noodle Stew Recipe

• 1 chicken
• ½ tablespoon corn syrup
• 1 medium sized onion, minced
• 1/3 cup corn oil
• Boiling water
• 1 tablespoon cornstarch
• ½ pound noodles
• Salt and pepper to taste
• 1 cup coarse bread crumbs fried crisp in a little corn oil

1. Clean and disjoint the chicken as for fricassee.
2. Pour the corn oil in a kettle, add the corn syrup and onion and slightly brown the chicken in this.
3. Pour in boiling water to almost cover - about two and a half quarts.
4. Add one-half tablespoon salt, and simmer, closely covered, until tender.
5. Remove the chicken, add any necessary seasoning to the broth and thicken it with one tablespoon cornstarch blended with a little cold water to each cup and a half of stock.
6. Then add the noodles and boil until tender, about 15 to 20 minutes.
7. Arrange the chicken on slices of toast, put the noodles in their sauce around the edge of the platter and sprinkle with the bread crumbs browned in the corn oil.

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