Fricassée of Chicken

Ingredients

• One young fowl
• one ounce of butter
• one and one-half ounce of flour
• one carrot
• one Bermuda onion
• one and one-half pint of second white stock
• one tea-spoonful of salt
• one half salt-spoonful of white pepper
• one blade of mace
• one gill of cream
• one dozen of small mushrooms

Method

1. 1

   Disjoint the chicken, soak in cold water for twenty minutes.

2. 2

   Place in a saucepan with boiling stock, skim, add pepper, salt, carrot, and onion, and cook slowly for half an hour.

3. 3

   Remove chicken, strain liquor.

4. 4

   Boil mushrooms in cold water for five minutes, strain, and clean saucepan.

5. 5

   Melt butter, add flour, gradually add strained stock, boil, then add mace, flour, and mushrooms, cooking for twenty minutes.

6. 6

   Remove mace, add cream just before serving.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 42. The excerpt below is the record exactly as published.

Fricassde of Chicken.— One young fowl, one ounce of butter, one and one-half ounce of flour, one carrot, one Ber- muda onion, one and one-half pint of second white stock, one tea-spoonful of salt, one half salt-spoonful of white pepper, one blade of mace, one gill of cream, one dozen of small mushrooms

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