Fricassee of Chicken

Ingredients

• Remains of Cold Chicken
• i Blade Mace
• | Oz. Flour
• Sippets of Fried Bread
• | Lb. Bacon
• i Oz. Butter
• | Pint Milk
• Pepper
• Salt

Method

1. 1

   Cut chicken into small pieces; take off skin; simmer this with any odd bits in milk with mace for fifteen minutes; strain; melt butter and well stir in flour without browning; add milk gradually; season and stir till it boils; place chicken in same, and simmer gently till hot through.

2. 2

   Serve with sippets of fried bread and small rolls of bacon.

Nutrition per serving

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 9. The excerpt below is the record exactly as published.

1 Pint Milk. 2 Tablespoonfuls Cream. Pepper and Salt. Method. Shred the veal down finely with sharp knife and press through wire sieve ; put into basin with bread crumbs and seasoning ; melt butter and add it to milk in white-lined saucepan ; add this to mixture in basin ; switch in eggs ; put into little buttered tins and steam for twenty minutes. Serve with sauce as below. Sauce. —Melt one ounce butter ; stir with it half an ounce of flour ; add one gill milk, and if possible one gill of stock made from scraps of veal ; stir well till it boils. 59 ENTREE Ingredients. The remains of Cold Roast Fowl. 3 Onions. 2 Ozs. Butter, i Teaspoonful Flour, i Teaspoonful Sugar. OF FOWL. i Apple. 1 Tablespoonful Curry Powder. 2 Tablespoonfuls Vinegar, i Pint Gravy. Salt and Pepper to taste. Method. Cut onions into slices ; mince apple ; fry these in butter ; add pepper and salt, curry, vinegar, flour and sugar. When onion is brown, put in gravy (which should be made from bones and trimmings of fowl), and stew for three-quarters of an hour ; add fowl, cut into nice sized pieces ; let it warm through ; then serve, garnishing the dish with boiled rice. 6o FRICASSEE OF CHICKEN. Ingredients. Remains of Cold Chicken, i Blade Mace. | Oz. Flour. Sippets of Fried Bread. Method. Cut chicken into small pieces ; take off skin ; simmer this with any odd bits in milk with mace for fifteen minutes ; strain ; melt butter and well stir in flour without browning ; add milk gradually ; season and stir till it boils ; place chicken in same, and simmer gently till hot through. Serve with sippets of fried bread and small rolls of bacon. | Lb. Bacon, i Oz. Butter, j Pint Milk. Pepper and Salt

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