Frenchdinner
Chicken Fricassee
From The Institute cook book, 1913
Serves 4
This is a good way to serve fowls, which are made tender by the long cooking.
Presented as published in 1913. 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 The Institute cook book (1913) by Helen Cramp, page 39. The excerpt below is the record exactly as published.
CHICKEN FRICASSEE Prepare the chicken as for stewing ; put in a frying pan Avith a little water and cook slowly, adding salt when the chicken is half done. When nearly done, allow the water to boil away until the pan is almost dry; add butter or pork fat and saute the chicken until brown. Lay the pieces on toast; make a brown sauce in the pan and pour around them. This is a good way to serve fowls, which are made tender by the long cooking. CHICKEN PIE 1 chicken Yolk of hard-boiled egg Salt and pepper 1/2 tablespoon parsley 1 tablespoon flour 14 pound salt pork Pie crust Prepare the chicken as for fricassee; put the giblets in cold water and stew until nearly done; add the chicken; season with pepper and salt
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Cook this with the app: pantry check, scaling, and the assistant.