Chicken Fricassee

Ingredients

• 4-pound fowl, cut in pieces for serving
• Bit of bay leaf
• Salt, pepper
• Y% small onion, sliced
• 3 peppercorns
• 4 tablespoons flour
• 4 tablespoons butter

Method

1. 1

   Cover fowl with boiling water, add seasonings, except salt, and cook slowly until tender, adding salt when half done.

2. 2

   Remove from water, sprinkle with salt and pepper, dredge with flour, and sauté in butter or pork fat.

3. 3

   Reduce stock in pan to 2 cups.

4. 4

   Melt butter, add flour, stir until well-blended, add stock gradually.

5. 5

   Bring to boiling point and season.

6. 6

   Arrange chicken on pieces of dry toast placed on a hot platter, having wings and second joints opposite each other, breast in center of platter, and drumsticks crossed just below second joints.

7. 7

   Surround with sauce.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 143. The excerpt below is the record exactly as published.

4-pound fowl, cut in pieces for serving Yg teaspoon pepper Boiling water ¥ cup flour 1 tablespoon salt Dumplings (p. 275) Cover fowl with boiling water, cook slowly until tender, adding salt and pepper when fowl is half-cooked. Thicken stock with flour diluted with enough cold water to pour easily. Add butter, if a richer sauce is desired. Serve with Dumplings. CHICKEN PIE Chicken Stew Plain or Puff Paste (pp. 621, 618) Place small cup in center of baking dish, arrange around it pieces of stewed chicken, removing some of larger bones. Pour on gravy and cool. Cover with pastry, in which several incisions have been made for outlet of steam and gases. Wet edge and put around arim of paste, close to edge. Bake 10 minutes in hot oven (450° F.) or until crust is well risen and slightly browned; then reduce heat to moderate (350° F.) and finish baking. Roll remnants of pastry and cut in diamond-shaped pieces, bake, and serve separately or when pie is reheated. If Puff Paste is used, bake top separately. Louisburg Chicken Pie. Add 12 mushroom caps, sliced and sautéed in butter, 144 pound sausage meat, made into tiny balls and sautéed, and 1 cup tiny potato balls. CHICKEN PIE, COUNTRY STYLE Follow recipe for Chicken Pie, but cover with Baking-Powder Biscuit mixture (p. 90), 14 inch thick for crust. Cut a 2-inch round from center of crust. Or roll biscuit mixture 4% inch thick and cut out small round biscuits. Place close together to cover pie. Bake in hot oven (450° F.). CHICKEN CALIFORNIAN 4-pound fowl, cut in pieces 1% small onion, sliced for serving 1 cup rice, uncooked Salt and pepper : Boiling water Cover fowl with boiling water, add onion and rice, and cook slowly until tender, adding 2 teaspoons salt when halfdone. Season to taste. Arrange rice on serving dish with chicken on top. 344 THE BOSTON COOKING-SCHOOL COOK BOOK CHICKEN FRICASSEE 4-pound fowl, cut in pieces for Bit of bay leaf serving, leaving breasts whole Flour for dredging Salt, pepper Butter or pork fat Y% small onion, sliced 4 tablespoons flour 3 peppercorns 4 tablespoons butter

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