Fricassee of Chicken

Ingredients

• a fowl
• a quarter of a pound of salt pork
• a medium-sized white onion
• a level teaspoonful of salt
• a quarter of a saltspoonful of white pepper
• two tablespoonfuls of flour
• a cupful of milk
• the yolks of two raw eggs

Method

1. 1

   Prepare chicken and pork, cover with boiling water, add onion, salt, and pepper.

2. 2

   Stew until chicken is tender.

3. 3

   Mix flour with milk, add to fricassee, boil, then stir in egg yolks and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 170. The excerpt below is the record exactly as published.

FRICASSEE OF CHICKEN. Pluck and singe a fowl, wipe it with a wet towel, draw it carefully, and cut it in joints. Cut a quarter of a pound of salt pork in half-inch dice ; peel and chop a medium- sized white onion ; put the chicken, pork, and onion in a saucepan, cover them with boiling water, add a level tea- spoonful of salt and quarter of a saltspoonful of white pepper, and stew the chicken gently until it is tender. When the chicken is tender, mix two tablespoonfuls of flour to a smooth paste with a cupful of milk, and add it to the fricassee. Let it boil <br two minutes, then stir in the yolks of two raw eggs

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