Fricassee

Ingredients

• Cut a chicken in pieces as for frying
• two tablespoonfuls of butter
• salt and pepper
• a few slices of salt pork
• a cupful of milk
• two or three yolks of eggs
• two of flour

Method

1. 1

   Brown the chicken pieces in butter, then add boiling water to cover, salt, pepper, and salt pork.

2. 2

   Simmer until tender.

3. 3

   Strain the liquor, remove fat, and make a white paste with butter and flour.

4. 4

   Add the liquor slowly, season, and mix in milk and beaten yolks.

5. 5

   Heat until thickened but do not boil.

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 5. The excerpt below is the record exactly as published.

FRICASSEE. Cut a chicken in pieces as for frying; put the pieces into a pan with two tablespoonfuls of butter or drip- pings; let them brown slightly on both sides, but use care that they do not burn; when a little colored add enough boiling water to cover them, salt and pepper and a few slices of salt pork, simmer until tender. Arrange the pieces neatly ina dish and pour over them a gravy made as follows: Strain the liquor from the pan and take off [ 24 J the fat, make a white paste of one tablespoonful of butter and two of flour; add to it slowly a cup of the liquor from the pan; season to taste; remove from the fire and when a little cool add a cupful of milk beaten up with two or three yolks of eggs

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