dinner
Chicken Fricassee
From Canadian cook book, 1924
If young chicken is used, cut into pieces for serving; season; dredge with flour; sauté then simmer 20 to 30 mins. in a sauce.
Presented as published in 1924. 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 Canadian cook book (1924) by Nellie Lyle Pattinson, page 19. The excerpt below is the record exactly as published.
CHICKEN FRICASSEE 1. Cut chicken into pieces and cook as for Stewed Chicken. 2. When tender, drain from stock; season each piece with salt and pepper; roll in flour; brown in frying-pan in butter or bacon dripping.
Cook this with the app: pantry check, scaling, and the assistant.