Chicken Fricassee

Ingredients

• 1 heaping teaspoon of salt
• a saltspoon of pepper
• 1 cup of cream or milk
• 1 large tablespoon of butter
• 2 tablespoons flour
• a teaspoon of celery salt
• 1 teaspoon lemon juice
• 1 egg

Method

1. 1

   Singe and cut the chicken into serving pieces.

2. 2

   Cover with boiling water, add salt and pepper, and simmer for 1 hour.

3. 3

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

4. 4

   Strain the liquor, add cream, and heat.

5. 5

   Melt butter, add flour, and pour in chicken liquor.

6. 6

   Add seasonings and beaten egg, stir well, and pour over chicken.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 184. 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 1 heaping teaspoon of salt, and 14 a saltspoon of pepper. Simmer 1 hr., or until tender, reducing the water to nearly a pt. Remove all the large bones, dredge with salt and pepper, and flour and brown in hot butter. Put the chicken on a hot platter. Strain the liquor and remove the fat. Add to the liquor 1 cup of cream or milk, and heat it again. Melt 1 large tablespoon of butter in a saucepan; add 2 tablespoons flour; when well mixed, pour on slowly the chicken liquor. Add salt, pepper, ^ a teaspoon of celery salt, 1 teaspoon lemon juice. Beat 1 egg

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