Brown Fricassee of Chicken

Ingredients

• two large chickens
• salt and pepper
• half a pound of fat salt pork
• three tablespoonfuls of flour
• a quart of cold water

Method

1. 1

   Cut chickens into joints, season, and roll in flour.

2. 2

   Fry pork to extract fat, then fry chicken until browned.

3. 3

   Stir flour into remaining fat, add water, season, and simmer with chicken for half an hour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 178. The excerpt below is the record exactly as published.

Brown Fricassee of Chicken. After singeing, drawing, and washing two large chick- ens, cut them into handsome joints. Season with salt and pepper, and roll the pieces in flour. Cut half a pound of fat salt pork into thin slices, and fry slowly, so as to extract all the fat. Remove the pork, and lay in the boiling fat enough chicken to cover the bottom of the 340 MISS PARLOA'S KITCHEN COMPANION. pan. Brown on one side, and turn and brown on the other. When all the meat has been fried, put three table- spoonfuls of flour into the fat remaining in the pan, and stir until brown ; then gradually add a quart of cold water

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