Chicken Fricassee

Ingredients

• 2 chickens
• 1 heaping teaspoon salt
• a little pepper
• 1 cup of cream or milk
• 1 tablespoon butter
• 2 tablespoons flour

Method

1. 1

   Cut chickens at the joints, cover with boiling water, 1 heaping teaspoon salt and a little pepper, cook until tender; remove the chicken to a frying pan in which brown it, butter ready to serve on platter.

2. 2

   Add to liquor 1 cup of cream or milk.

3. 3

   Melt 1 tablespoon butter in saucepan, add 2 tablespoons flour and when smooth stir into liquid.

4. 4

   Cut hot baking powder biscuits in halves, butter and place in deep dish, pouring the liquid over them.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 17. The excerpt below is the record exactly as published.

2 chickens and a sha.nk of |)ork and vi-al : hoil with an onion, a few whole cloves, pepper, salt, hay leaf, parslev and celery; when meat is well cooked, take it out and ])ick otT the hones in shreds, strain juii-e and pour it over the chicken and cool in a mold. Mi;s. Tiiovivs W.\i.ti-:i!S. Chicken Mold with Creamed Mushrooms. Take the hreasts of 4 or the whole of 2 medium size chickens and miiicc^ tine, add 1 pint of stiff cream. whi|)pe(l, season with salt, mix thoroughly, place in round mold and cover with pa|)er: steam i hour and then hake J hour: turn out on a platter aiid till the center with creamed mushrooms. Mi;s. A. K. Sedgwick. Chicken Southern Style. Cut up and steam a fat young chicken in the usual way. cook 1 can corn in a lup of cream, thicken with 1 tahlespoon of tlour and season with salt. Put the chicken in corn ;;nd let it stand J, hour hcfore sei'ving on hack of stove. ^^I;s. Tiio:\rAs Pi:r,T.o\v. Pressed Chicken. Boil a 1 |)ound chicken till tender. Let it cool. lla\f ahout oiu' <piart of liquor wlien tlie fowl is done. Add to this 2 oz. hox gelatine, soaked in cold water. A knuckle of veal hoiled with the chicken makes it jelly hetter. Line the mold with the jelly ; when set, add ( hard-hoiled) eggs if like(l. then chit-ken and set away to cool. Mrs. 11. ll.\i;\v(»(»n. Chartreuse of Chicken. Chop line 2 cups of cold ehieken oi' game, add 1 tahles|)oon of minced ))arsley, 1 teaspoon of onion juice, fi of a teaspoon of salt, | of a teaspoon of pe[)[)er ami the 30 SLTPERK)R COOK BOOK yolks of 2 ('ul;s. }i\i\ well and add 4 tablespoons of thick white, or tomato sauce. Line a deep mold wiili plain boiled riee about .} incli thick. Fill with the mixture, eo\iM- with cice, then eovei' mold ti,ii'ht. set in steam over a kettle of l)oilino- watei' ;ind cook one houi'. MiJS. Hakiiis, Marquette. Breaded Chicken. ('ul a leiidei- chicken into 1 oi- !) pieces, as for fryin^ii,", dip in e,u;a'. roll in (ine!y i.':raled hread ciMinihs, seasoned with chopped parsley, peppei' and salt; ])lace in dri|)pini^- pan. Dot with ])ieces of buttei' ( I tahlospoonful in all), add a little water: l»ake slowly, ha^tiiii:- often. \\'hen done take out chicken and make ii:ravy in the pan hy addini;- a nii\tui-e of lloni' and Initter; make smooth by stirrin,a'. add either cream i>r Miilk t'l make sullit'ieid ^uravy. whicli season to taste. Chicken Fricassee. Ciii cliickens at the joints, eo\er wirii hoilin^ij water, 1 heapin^u' teaspoon salt and a little p('])per, cook until tender; I'eniove the chicken to a fryin^ij,' ])an in which brown it, butter ready to serve on platter. Add to liquor 1 cup of cr(^ani oi- milk. Melt tablespoon buttcr in saucepan, add 2 tablespoons flour

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