nut-freeegg-freesoy-freefish-freeshellfish-free
Brown Fricassee of Chicken
From The Pattern cook-book, 1890
Serves 2
The gravy will be thick enough if the pan has a tight cover.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 92. The excerpt below is the record exactly as published.
BROWN FRICASSEE OF CHICKEN. Cut in pieces as directed for fricassee of chicken. Place a quarter of a pound of salt pork or two ounces of butter in a frying-pan, and when hot, put in the chicken, leaving plenty of room to turn the meat ; and cook until eadi piece is of a rich brown tint. Add two table-spoon- fuls of flour, stir well, and when it has cooked two minutes, add a pint of boiling water. When the gravy is smooth and boiling, season with salt and pepper, cover the pan, and simmer gently until the chicken is tender; then add a tea-spoonful of onion juice, if not objectionable, and dish at once. The gravy, will be found thick enough, and if the pan has a tight cover it will not be diminished even after a long cooking. WHITE FRICASSEE OF CHICKEN. Cut the chicken in pieces as directed, cover with boil- ing water in the kettle, and simmer slowly until tender, leaving the cover half off to reduce the gravy. There should be only just enough in the kettle at the last to keep the meat from burning. Season with salt and pepper, lift out the chicken, and place on a platter upon toasted bread. Make the following sauce or gravy, and pour it over the chicken and toast : 2 1 4 THE PA TTEKN CO OK-B O OK. One table-spoonful of butter. Two table-spoonfuls of flou
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.