Chicken, Fricasseed

Ingredients

• Choose a fresh, tender chicken. Draw, singe, and wash it, then cut it into neat joints
• a bunch of savoury herbs
• an onion stuck with two cloves
• a teaspoonful of salt
• half a teaspoonful of pepper
• two ounces of butter
• two ounces of flour
• a pint and a half of the liquor in which the chicken was boiled
• the yolks of three eggs
• a piece of butter about the size of a walnut

Method

1. 1

   Soak chicken joints in cold water, then simmer with herbs, onion, salt, and pepper.

2. 2

   Prepare a sauce with butter, flour, and chicken liquor, then add chicken and warm.

3. 3

   Thicken with egg yolks and butter, serve with mushrooms.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 359. The excerpt below is the record exactly as published.

a tea-spoonful of salt, and a salt-spoonful of pepper, and simmer all gently together until the sauce is richly flavoui'ed. Strain it auvl thicken it with a little brown thickening, pour into it a glass of claret, and simmer it gently until it is smooth and thick. Put in the chicken, mix with the hash the liver of the chicken jDOunded, a boned anchovy and half a tea- spoonful of bruised capers. Simmer a quarter of an hour longer and serve. Time, one hour and a half. Pro- bable cost of chicken, 2s. 6d. Sufiicient for four or five persons. Chicken, Fricasseed. — Choose a fresh, tender chicken. Draw, singe, and wash it, then cut it into neat joints. Soak these joints in cold water for an houi', then drain them, and put them into a saucepan, with a bunch of savoury herbs, an onion stuck with two cloves, a tea-spoonful of salt, and half a tea-spoonful of pepper, and enough water to cover them. Bring the liquid to a boil, remove the scum aS' it rises, and simmer very gently for half an I hour, or until the moat is sufiiciently cooked. When this point is reached, further boiling will spoil the flavour. Put two ounces of butter, two ounces of flour, and a dessert-spoonful of mush- room powder into a stewpan. Stir the mixture about until it is quite smooth, but do not let it brown ; add, gradually, a pint and a half of the liquor in which the chicken was boiled, and simmer gently for half an hour. Put the pieces of chicken into a saucepan with a little of the sauce, and let them warm gently. Thicken the remainder of the sauce with the yolks of three eggs well beaten, and a piece of butter about the size of a walnut

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