Chicken, Fricassee of Spring

Ingredients

• Cut in pieces as for frying
• liver
• gizzard
• a table-spoonful of flour
• 2 ozs. of butter
• a cupful of cream
• a gill of wine

Method

1. 1

   Cut the chicken into pieces and put in a saucepan with the liver and gizzard.

2. 2

   Season with salt, pepper, and parsley.

3. 3

   Cover with water and boil until tender.

4. 4

   Thicken the gravy with flour rubbed in butter, let come to a boil, add cream and wine.

5. 5

   Put the chicken back into the sauce, let stand over the fire for two or three minutes, and serve.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 310. The excerpt below is the record exactly as published.

a table- spoonful of flour stirred to a cream in the hot butter. Add a gill of cream, and stir it five minutes. After thus stirring the meat and cream together, put in two well-beaten eggs and stir two minutes longer. Season to the taste with pepper, salt, and a little celery seed, or any minced herb that you fancy. Roll the prep- Chicken, Curry of Spring POU LTR Y Chicken, Fried aration into pieces the shape of an egg, then roll in cracker-crumbs after dipping in egg, and fry in hot lard. Garnish the dish either with curled lettuce leaves or parsley. Another way : — One cold boiled chicken, two sets of calves' brains, one large table - spoonful of flour, one pint of cream, half a cupful of butter, one table-spoonful of parsley chopped fine, one level table-spoonful of ground mace, juice of one lemon, pepper, salt, and nutmeg to suit the taste. Chop all very fine. Put the butter in a pan with the flour, and when it bubbles add the cream gradu- ally, then the chopped mixture, and stir till the dish is thoroughly heat- ed. Take from the fire and add the lemon- juice, and set away to cool. Roll into shape with cracker-crumbs and egg. All the crumbs should be salted and peppered. Chicken, Curry of Spring. — Cut three large slices of bacon; put in a pot with two onions and three potatoes, sliced ; let fry until half done. Add two 3roung chickens cut in pieces, cover with water, season with salt and pep- per, and let cook till done. Mix three table-spoonfuls of curry powder, add to the chicken, let boil, skim out the pieces of pork, have a dish of rice, pour the chicken and gravy over. Serve with young corn. Chicken, Fricassee of Spring. — Cut in pieces as for frying ; put in a sauce- pan with liver and gizzard; season with salt, pepper, and parsley. Cover with water, and let boil until tender; take up. Thicken the gravy with a table - spoonful of flour rubbed in 2 ozs. of butter; let come to a boil; add a cupful of cream and a gill of wine

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