Fricassee Chicken

Ingredients

• Clean, wash, and cut up the fowls
• half a pound of salt pork
• a teacup of milk
• two beaten eggs
• two tablespoons of flour
• a little parsley chopped
• pepper

Method

1. 1

   Soak fowls in salt water, then stew in cold water with salt pork until tender.

2. 2

   Add parsley and pepper, then stir in milk, eggs, and flour.

3. 3

   Boil and serve with gravy.

Nutrition per serving

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 90. The excerpt below is the record exactly as published.

FRICASSEE CHICKEN. Clean, wash, and cut up the fowls, which need not be so tender as for roasting. Lay them in salt and water for half an hour. Put them in a pot with enough cold water to cover them, and half a pound of salt pork cut into thin strips. Cover closely, and let them heat very slowly; then stew for an hour, or until the fowls are tender. I have used chickens jfor this purpose that required four hours stewing, but they were tender and good when done. Only put them on in season, and cook very slowly. If they boil fast, they toughen and shrink into uneatableness. When tender, add a little parsley chopped, and pepper. Cover closely again, and, when it has heated boiling, stir in a teacup of milk, to which have been added two beaten eggs and two tablespoons of flour

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