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Fricassee Chicken
From Original White House Cookbook, 1887
Serves 1
Add egg to cooled gravy before mixing with hot gravy.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 50. The excerpt below is the record exactly as published.
FRICASSEE CHICKEN. Cut up two young chickens, put them in a stewpan with just enough cold water to cover them. Cover closely and let them heat very slowly ; then stew them over an hour, or until tender. If they are old chickens they will require long, slow boiling, often from three to four hours. When tender, season with salt and pepper, a piece of butter as large as an egg, and a little celery, if liked. Stir up two tablespoonfuls of flour
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