Fricassee of Fowl

Ingredients

• A young Fowl
• An Onion
• a dozen mushrooms
• Lemon
• two ounces of butter
• two tablespoonfuls of flour

Method

1. 1

   Prepare the fowl and soak if desired.

2. 2

   Boil with onion, salt, and parsley.

3. 3

   Prepare a sauce with butter and flour, add lemon juice and mushrooms.

4. 4

   Cut fowl into pieces, cook in sauce, and serve garnished.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 119. The excerpt below is the record exactly as published.

FRICASSEE OF FOWL. Ingredients. A young Fowl. An Onion. Mushrooms. Lemon. To prepare a fricassee of chicken, which may be 272 Buckmaster s Cookery. slightly varied from the following recipe, is one of the best examples of good English cooking. 1. Pick, draw, and singe a fowl about three pounds. In singeing use a spirit lamp with alcohol, and be careful not to break the skin or blacken the fowl. All poultry should be carefully singed ; it tightens the skin and de- stroys the small down. 2. Some prefer cutting up the fowl, and putting the pieces to soak for an hour in cold water before boiling, but the following method is gene- rally adopted. 3. Put the chicken into a clean three- quart stewpan with sufficient warm water to cover it. 4. Add one onion, with a clove, a little salt, and a bunch of parsley or a small bouquei garni. 5. Skim when neces- sary. 6. Let it come to the boil, and simmer for ten minutes ; remove it to sieve, and drain it for three minutes. With the liquor in which the chicken was boiled prepare a sauce. 7. Add two ounces of butter and two table- spoonfuls of flour, and thoroughly stir. 8. Prepare and blanch for five minutes a dozen mushrooms

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