Delicious Fricassee of Chicken
From The Henderson cook book, 1914
Serves 4
Even an old chicken is delicious when prepared as above.
Presented as published in 1914. 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 The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 15. The excerpt below is the record exactly as published.
DELICIOUS FRICASSEE OF CHICKEN. / Cut the chicken into joints and put into stewpan, with 2 raw onions cut in quarters, a little chopped parsley, salt and pepper to taste, and a little squeeze of lemon juice. Add a piece of butter size of an egg, and a pint of water. Stew for an hour under a closed lid. Strain off the gravy, into which beat gradually a teacup of cream, or rich milk, and then yolks of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.