Fricassee of Chicken

Ingredients

• 1 pint of cold water
• a small piece of fat bacon
• a blade of celery
• half an onion sliced
• half a carrot
• a little parsley
• 2 or 3 strips of lemon peel
• a very little mace if liked
• pepper to taste
• salt to taste
• 3 gills of milk
• 0.5 oz. of butter
• 1 oz. of flour

Method

1. 1

   Put water, bacon, celery, onion, carrot, parsley, lemon peel, mace, pepper, and salt in a saucepan.

2. 2

   Bring to boil and simmer for 20 minutes.

3. 3

   Strain off vegetables, add milk, and simmer for 10 minutes.

4. 4

   Make a roux with butter and flour, mix with stock, boil to thicken, strain, and heat fowl in this.

5. 5

   Serve hot with fried croutons.

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 17. The excerpt below is the record exactly as published.

Fricassee of Chicken (Hot). Cut up the remains of a cooked fowl into neat joints, and put them into a saucepan with the following sauce : — Put \ pint of cold water into a saucepan with a small piece of fat bacon, a blade of celery, half an onion sliced, half a carrot, a little parsley, 2 or 3 strips of lemon peel, a very little mace if liked, and pepper and salt to taste ; bring this to the boil, then simmer gently for 20 minutes. Strain off the vegetables (which answer admirably for soup), add 3 gills of milk to this stock, and again simmer for 10 minutes more. Make a roux with \ oz. of butter and 1 oz. of flour

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