Chicken, Fricasseed (another way)
From Cassell's dictionary of cookery, 1892
Serves 4
Time: not specified.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 360. The excerpt below is the record exactly as published.
Chicken, Fricasseed (another way). — Take the remains of a cold chicken ; cut it into neat joints. Make some good gra\y by simmering the- trimmings in some good stock, with an onion stuck with three cloves, a bunch of savoury herbs, a bay-leaf, and salt and pepper to taste. Simmer for about an hour. Strain the gravy ; take a breakfast-cupful of it, and thicken it with a tea-spoonful of flou
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