1. We take a young chicken, clean it, draw it (see "Trussing
a Fowl for Roasting/' from Note I to Note 12), and skin it.
2. We cut the chicken into joints, and put them in a
basin of cold water for about ten minutes.
3. After that time we take the pieces of chicken out of
the water and dry them in a clean cloth.
4. We take one small carrot, wash and scrape it clean,
and cut it into slices.
5. We take half an onion and peel it.
6. We take one stick of celery and two or three sprigs c f
parsley, and wash them in cold water.
yo National Training School for Cookery.
7. We put these vegetables into a stewpan.
8. We add to them one sprig of thyme, one bay leaf two
cloves, six peppercorns, and one blade of mace.
9. We now put in the pieces of chicken, and add one
pint and a half of second white stock.
10. We put the stewpan on the fire to boil gently for
about half an hour.
11. When the pieces of chicken are quite done, we take
them out of the stewpan, wash them in a basin of cold
water, and dry them in a cloth.
12. We strain the stock from the stewpan into the basin.
13. We take two dozen of button mttshroo7ns, cut off the
ends of the stalks, wash them in cold water, and peel
them.
14. We take the peeled mushrooms, and put them into
the stewpan with a piece of butter the size of a nut.
15. We squeeze over them a teaspoonful of lemon juice,
and pour in a tablespoonfod of cold water.
16. We put the stewpan on the fire and just bring them
to the boil.
17. We then take the stewpan off the fire and turn them
on to a plate.
18. We wash out the stewpan, and then put in it one
ounce of butter.
19. We put the stewpan on the fire to melt the butter.
20. We then add one and a half ounce of flour✪ Fricassee of Chicken to the
butter, stirring it well with a wooden spoon.
21. We now remove all the grease from the chicken stock,
and add it and the trimmings of the mushrooms to the
stewpan, and stir well until it boils.
22. We must now move the stewpan to the side of the
fire, and let it boil gently for twenty minutes. The cover
of the stewpan should be half on.
23. After that time we take a spoon and carefully skim
off all the butter that will have risen to the top of the sauce.
24. We now put the stewpan over the fire to boil, and
Cooking Meat. — (Entrdes.) Fricassee of Chicken. 71
let the sauce reduce to about one pint, and then add one gill
of cream.
25. We take the pieces of chicken and put them in
another stewpan, with the two dozen of button mushrooms.
26. When the sauce is sufficiently reduced, we strain it
over the chicken.
27. We then stand the stewpan in a saucepan of hot
water over the fire until the chicken is quite hot.
28. For serving, we arrange the fricassee of chicken on a
hot dish, with fried bread (as described in "Vegetables,"
Lesson No. 8, Note 13 to Note 17).
Now we will show you how to make a Fricassee of Cold
Chicken.
1. We take some cold roast or boiled chicken.
2. We cut the chicken up into neat pieces, and take away
the skin.
3. We put one pint of good white stock (see " Lesson on
Stock "), and the chicken bones into a stewpan.
4. We take half a carrot, wash and scrape it clean, and
cut it into slices.
5. We take a quarter of an onion and peel it.
6. We take half a stick of celery and wash it in cold
water. ✪ Fricassee of Chicken
Page 29 · 2 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1. We take a young chicken, clean it, draw it (see "Trussing a Fowl for Roasting/' from Note I to Note 12), and skin it.
2. We cut the chicken into joints, and put them in a basin of cold water for about ten minutes.
3. After that time we take the pieces of chicken out of the water and dry them in a clean cloth.
4. We take one small carrot, wash and scrape it clean, and cut it into slices.
5. We take half an onion and peel it.
6. We take one stick of celery and two or three sprigs c f parsley, and wash them in cold water.
yo National Training School for Cookery.
7. We put these vegetables into a stewpan.
8. We add to them one sprig of thyme, one bay leaf two cloves, six peppercorns, and one blade of mace.
9. We now put in the pieces of chicken, and add one pint and a half of second white stock.
10. We put the stewpan on the fire to boil gently for about half an hour.
11. When the pieces of chicken are quite done, we take them out of the stewpan, wash them in a basin of cold water, and dry them in a cloth.
12. We strain the stock from the stewpan into the basin.
13. We take two dozen of button mushrooms, cut off the ends of the stalks, wash them in cold water, and peel them.
14. We take the peeled mushrooms, and put them into the stewpan with a piece of butter the size of a nut.
15. We squeeze over them a teaspoonful of lemon juice, and pour in a tablespoonfod of cold water.
16. We put the stewpan on the fire and just bring them to the boil.
17. We then take the stewpan off the fire and turn them on to a plate.
18. We wash out the stewpan, and then put in it one ounce of butter.
19. We put the stewpan on the fire to melt the butter.
20. We then add one and a half ounce of flour to the butter, stirring it well with a wooden spoon.
21. We now remove all the grease from the chicken stock, and add it and the trimmings of the mushrooms to the stewpan, and stir well until it boils.
22. We must now move the stewpan to the side of the fire, and let it boil gently for twenty minutes. The cover of the stewpan should be half on.
23. After that time we take a spoon and carefully skim off all the butter that will have risen to the top of the sauce.
24. We now put the stewpan over the fire to boil, and
Cooking Meat. — (Entrdes.) Fricassee of Chicken. 71
let the sauce reduce to about one pint, and then add one gill of cream.
25. We take the pieces of chicken and put them in another stewpan, with the two dozen of button mushrooms.
26. When the sauce is sufficiently reduced, we strain it over the chicken.
27. We then stand the stewpan in a saucepan of hot water over the fire until the chicken is quite hot.
28. For serving, we arrange the fricassee of chicken on a hot dish, with fried bread (as described in "Vegetables," Lesson No. 8, Note 13 to Note 17).
Now we will show you how to make a Fricassee of Cold Chicken.
1. We take some cold roast or boiled chicken.
2. We cut the chicken up into neat pieces, and take away the skin.
3. We put one pint of good white stock (see " Lesson on Stock "), and the chicken bones into a stewpan.
4. We take half a carrot, wash and scrape it clean, and cut it into slices.
5. We take a quarter of an onion and peel it.
6. We take half a stick of celery and wash it in cold water.
Records on this page
Fricassee of ChickenFricassee of Chicken