A Brown Fricassee of Chicken

Ingredients

• a quarter of a pound of butter
• a tablespoonful of browned flour
• a tablespoonful of chopped parsley

Method

1. 1

   Singe, wash, and draw the chickens, then carve into pieces.

2. 2

   Season and simmer in a frying pan with a little water for half an hour.

3. 3

   Allow water to boil away, then brown the pieces in butter.

4. 4

   Stir in browned flour mixed with cold milk, add parsley, and serve.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 36. The excerpt below is the record exactly as published.

a tablespoonful of chopped parsley, and the same of lomr. If you omit the oysters in the filling, serve with oyste^ sauce. Egg-sauce is also a nice accompaniment for boiled fowb FOVLTBY AND GAME. 76 ^ A Brown Frioassea of Chicken. Singe, wash and draw the chickens, and carve them neatly into eleven pieces — the, wings (2), the legs (4), the breast iivided across the middle (2), the side-bones one, with the back (2), and the neck and ribs (1) ; wash very clean and lay in the bottom of a Jry%ng-p<mj with a V3ry little water around thenii kaving first sea&oned them with pepper and salt ; simmer slowly for, half an hour, taming them frequently, and keeping just •nongh water to them to prevent their burning ; when nearly tender enough, allow the water to boil away until the pan is almost dry; then add a quarter of a pound of butter, and brown them in this. When every piece is a nice brown, stir in a tablespoonfal of browned flour

Cook this with the app: pantry check, scaling, and the assistant.