Fricassee
From The "Queen" cookery books: Entrees, 1901
This dish is a great way to use leftovers.
Presented as published in 1901. 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 "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 59. The excerpt below is the record exactly as published.
fricassee helped out the broiled steak, which was our piece de resistance (we were but two in family in those days), which proved 122 ENTREES. as palatable as it was attractive in appearance. When I questioned cook as to its origin, sbe laughed and told me that it was simply the meat scraped and cut from the remains of a joint which had already done duty twice, both in the dining room and the kitchen, and this meat she had mixed with scraps from the carcase of a fowl in the stock pot, a kidney left over from the morning’s breakfast, and some tiny rolls of bacon. “ And,” she added, “ I really had not time to mince the meat properly, so I just cut it into as neat shreds as I could.” She had then taken a half cauliflower (cold) intended to serve as a gratin next day, had broken it up small, mixing it with the melted butter over from the fish, together with some grated cheese, salt, and pepper (both white and red), had arranged it round a hot dish, and stood it in the oven till hot, when she had poured her fricassee into the middle, covering it all with tomato sauce made in a hurry with half a bottle of French tomato pui'ee, and a little stock from the stock pot
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.