Brown Fricassee

Ingredients

• one or two chickens
• three or four slices of salt pork
• one teaspoonful of salt
• a saltspoonful of pepper
• one tablespoonful of flour

Method

1. 1

   Fry chicken pieces in flour and salt pork.

2. 2

   Cover with warm water, add salt and pepper, and stew for one hour.

3. 3

   Thicken gravy with flour mixed in cold water.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 82. The excerpt below is the record exactly as published.

one teaspoonful of salt, and boil two hours. Put a little stuffing in the breast, and fold back the skin of the neck, holding it with a stitch or with a small skewer. Put the remainder in the body, and sew it up with darning-cotton. Cross and tie the legs down tight, and run a skewer through the wings to fasten them to the body. Lay it in the roasting-pan, and for an eight-pound turkey allow not less than three hours' time, a ten or twelve pound one needing four. Put a pint of boiling water with one teaspoonful of salt in the pan, and add to it as it dries away. Melt a heaping table- spoonful of butter in the water, and baste very often. The secret of a handsomely-browned turkey, lies in this frequent basting. Dredge over the flour two or three times, as in general roasting directions, and turn the turkey so that all sides will be reached. When done, take up on a hot platter. Put the baking-pan on the stove, having before this chopped the gizzard and heart fine, and mashed the liver, and put them in the gravy-tureen. Stir a table- 164 POULTRY. spoonful of brown flour into the gravy in the pan, scraping up all the brown, and add slowly the water in which the giblets were boiled, which should be about a pint. Strain on to the chopped giblets, and taste to see if salt enough. The gravy for all roast poultry is made in this way. Serve with cranberry sauce or jelly. Roast or Boiled Chickens. Stuff and truss as with turkeys, and to a pair of chick- ens weighing two and a half pounds each, allow one hour to roast, basting often, and making a gravy as in preced- ing receipt. Boil as in rule for turkeys. Roast Duck. After cleaning, stuff as in rule given for poultry dress- ing, and roast, — if game, half an hour; if tame, one hour, making gravy as in du-ections given, and serving with currant jelly. Roast Goose. No fat save its own is needed in basting a goose, which, if large, requires two hours to roast. Skim off as much fat as possible before making the gravy, as it has a strong taste. Birds. Small birds may simply be washed and wiped dry, tied firmly, and roasted twenty minutes, dredging with flour, basting with butter and water, and adding a little currant jelly or wine to the gravy. They may be served on toast. POULTRY. 165 Fried Chicken. Cut the chicken into nice pieces for serving. Roll in flour, or, if preferred, in beaten egg and crumbs. Heat a cupful of nice dripping or lard ; add a teaspoonful of salt and a saltspoonful of pepper ; lay in the pieces, and fry brown on each side, allowing not less than twenty minutes for the thickest pieces and ten for the thin ones. Lay on a hot platter, and make a gravy by adding one tablespoonful of flour to the fat, stirring smooth, and adding slowly one cupful of boiling water or stock. Strain over the chicken. Milk or cream is often used instead of water. Brown Fricassee. Fry one or two chickens as above, using only flour to roll them in. Three or four slices of salt pork may be used, cutting them in bits, and frying brown, before put- ting in the chicken. When fried, lay the pieces in a saucepan, and cover with warm water, adding one tea- spoonful of salt and a saltspoonful of pepper. Cover closely, and stew one hour, or longer if the chickens are old. Take up the pieces, and thicken the gravy with one tablespoonful of flour

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