Chicken Fricassee

Ingredients

• Singe, and cut the chicken at the joints
• one heaping teaspoonful of salt
• half a saltspoonful of pepper
• one cup of cream or milk
• one large tablespoon fal of butter
• two tahlespoonfuls of flour
• half a teaspoonful of celery salt
• one teaspoon fal of lemon juice
• Beat one egg

Method

1. 1

   Cover chicken pieces with boiling water, add salt and pepper, and simmer until tender.

2. 2

   Remove bones, dredge with salt, pepper, and flour, and brown in hot butter.

3. 3

   Strain the liquor, add cream, and heat.

4. 4

   Mix butter and flour, then add to the liquor.

5. 5

   Stir in beaten egg and pour over chicken.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 154. The excerpt below is the record exactly as published.

Chicken Fricassee. Singe, and cut the chicken at the joints, in pieces for serving Cover with boiling water ; add one heaping teaspoon- fid of salt, smdi hcdf a saltspoonful of pepper. Simmer one hour, or till tender, reducing the water to nearly a pint. Remove all the large bones, dredge with salt, pepper, and flour, and brown in hot butter. Put the chicken on toast on a hot platter. Strain the liquor and remove the fat. The Boston Cook Book. 259 Add to the liquor one cup of cream or milk^ and heat it again. Melt one large tablespoon fal of butter in a saucepan ; add two tahlespoonfuls of flour ^ and when well mixed pour on slowly the cream and chicken liquor. Add salt^ pepper^ half a teaspoonful of celery salt^ one teaspoon fal of lemon juice. Beat one egg

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