Chicken Fricassee

Ingredients

• the chicken
• two teaspoons salt
• one quarter teaspoon of pepper
• one cup milk
• four tablespoons flour
• two tablespoons butter
• one fourth teaspoon celery salt
• one teaspoon lemon juice

Method

1. 1

   Cut the chicken into pieces and cover with boiling water.

2. 2

   Add salt and pepper, simmer until tender.

3. 3

   Dredge meat with flour and brown in hot dripping.

4. 4

   Strain broth, remove fat, and combine with milk and thicken with flour cooked in butter.

5. 5

   Season as needed.

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 86. The excerpt below is the record exactly as published.

Chicken Fricassee Clean the chicken, and at the joints cut into pieces for serving. Cover with boiling water ; add two teaspoons salt and one quarter teaspoon of pepper. Simmer till the meat is tender. Remove the large bones and cook them again in the water. Dredge the meat with flour and brown in hot dripping. Put on toast on a hot dish. Strain the broth and remove the fat. To one cup chicken broth add one cup milk and thicken with four tablespoons flour cooked in two tablespoons butter, as directed for white sauce. Add more salt and pepper if needed, and one fourth teaspoon celery salt and one teaspoon lemon juice

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