Brown Fricassee of Chicken

Ingredients

• Draw, singe, and joint chicken.
• Put 4 tablespoons Crisco in saucepan
• add 2 tablespoons flour
• add 1 pint boiling water or stock
• add 1 teaspoon of salt
• add 1 teaspoon onion juice
• little black pepper

Method

1. 1

   Put Crisco in saucepan; when brown, put in chicken.

2. 2

   Stir until every piece is nicely browned, then add flour, stir again, add boiling water or stock, stir until it boils; cover, and let simmer gently until tender.

3. 3

   Put neck-piece, heart, liver, gizzard, and back pieces in center of dish; put breast pieces on top, second joints on one side of plate, legs crossed on other, and wing at each end of plate.

4. 4

   Pour sauce over, sprinkle with chopped parsley, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 83. The excerpt below is the record exactly as published.

Brown Fricassee of Chicken Boiled Rice Baking Powder Biscutt Apple and Celery Salad Mince Pie Coffee *Brown Fricassee of Chicken—Draw, singe, and joint chicken. Put 4 table- spoons Crisco in saucepan; when brown, put in chicken. Stir until every piece is nicely browned, then add 2 tablespoons flour, stir again, add 1 pint boiling water or stock, stir until it boils; add 1 teaspoon of salt. Cover, and let simmer gently until tender, then add 1 teaspoon onion juice, and little black pepper

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