Frenchdinnervegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Fricassee
From The economical cook book, 1905
Serves 1
Serve with gravy poured over the chicken.
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 36. The excerpt below is the record exactly as published.
Fricassee. Prepare and divide the chickens as for a brown fricassee, season with pepper and salt, and put them in a iteuhpan, with eold water to cover them about an inch over the top; simmer or BCew them gently until tender; if they are young chickens, an hour will be sufficient time to cook them ; if older, they will take longer ; as they get tender, allow the water to stew away until when done there should not be more than a teacupful left in the vessel ; take out the pieces of chicken, lay them in a cul- lender to drain, setting it on a plate in the oven to keep hot, stir Into the broth a tablespoonful of flour rubbed to a paste with butter the size of an egg, a bunch of parsley chopped, and a ooffeecup of cream
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Cook this with the app: pantry check, scaling, and the assistant.