Fricassee of Chicken

Name: Fricassee of Chicken
Ingredients: Cat into joints; two raw onions out into eight parts; Add a bit of butter as large as an egg; fill in a pint of water; a teacupful of cream; the yolks of two eggs

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

Do not let the gravy boil after adding cream.

Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 36. The excerpt below is the record exactly as published.

FRICASSEE OF CHICKEN. Cat into joints, scald and skin, place in a stewpan, with two raw onions out into eight parts, a little chopped pars- ley, salt and pepper, and the least squeeze of lemon-juice. Add a bit of butter as large as an egg, and fill in a pint of water. Stew for an hour under a very close lid, then lift and strain off the gravy, into which beat gradually a tea- cupful of cream and the yolks of two eggs

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