Fricassee of Fowl

Ingredients

• Remains of a cold Fowl
• Two-thirds of a pint of Stock
• One blade of Mace
• Mushroom Ketchup
• Salt and Pepper
• Lemon Juice
• Half an ounce of Butter
• Half an ounce of Flour

Method

1. 1

   Cut the meat from the bird into neat pieces, removing the skin and gristle.

2. 2

   Boil the skin and gristle in the stock and flavour with mace, lemon juice, ketchup, pepper and salt, and add a little browning if necessary.

3. 3

   Add the butter rolled well into the flour to the stock, boil and strain through a sieve.

4. 4

   Return to the saucepan, add the pieces of fowl and bring to a boil.

5. 5

   Serve on a very hot dish.

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 17. The excerpt below is the record exactly as published.

FRICASSEE OF FOWL Ingredients : Remains of a cold Fowl Two-thirds of a pint of Stock One blade of Mace Mushroom Ketchup Salt and Pepper Lemon Juice Half an ounce of Butter Half an ounce of Flour

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