Fricassee of Fowl

Ingredients

• a fowl
• a piece of butter
• a spoonful of flour
• a glass of water
• salt
• pepper
• grated nutmeg
• a sprig of parsley
• chives
• the yolks of three eggs
• some lemon-juice
• a dash of vinegar
• some mushrooms
• some button onions
• bottoms of artichokes
• a few crayfish
• some crusts
• some cocks'-combs

Method

1. 1

   Prepare the fowl by picking, drawing, and singeing.

2. 2

   Soak in cold water for 1-2 hours, then drain.

3. 3

   In a saucepan, melt butter with flour, moisten with water, and add seasonings.

4. 4

   Stew the fowl for 45 minutes, thicken sauce with egg yolks, add lemon juice and vinegar.

5. 5

   Include mushrooms, onions, and artichokes if desired.

6. 6

   Keep meat white with lemon juice and cover while cooking.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 120. The excerpt below is the record exactly as published.

Fricassee of Fowl. Pick, draw, and singe a fowl; cut it into pieces and soak them for one or two hours in cold water, to whiten the meat; then drain them. Put into a saucepan a piece of butter and a spoonful of flour ; stir it till the butter is melted, when moisten it with a glass of water ; add salt, pepj^er, grated nutmeg, a sprig of parsley, and chives ; put in the fowl, and let it stew three-quarters of an hour ; thicken the sauce with the yolks of three eggs, and add some lemon-juice, and also a dash of vinegar. When two-thirds done, put in some mushrooms, and add, if you like, some button onions and bottoms of artichokes at the same time that you put in the fowl, A few cray- fish may be placed round the dish, as well as some crusts and cocks'-combs. To keep the meat white, it is neces- sary to rub it with the lemon-juice, and cover it during the cooking with some buttered paper placed on the fricassee, inside the saucepan. 5. Fowl, Conntry Captain. Cut a fowl in pieces ; shred an onion small and fry it brown in butter ; sprinlde the fowl with fine salt and curry- powder, and ivj it brown Avith fried butter ; then put it into a saucepan with a pint of broth ; stew slowly down to a half, and serve with rice. ENTBEES. 207 6. Braised Fowl. Bone the breast, and fill it with forcemeat. Lay the bones and the other poultry trimmings in a stew-pan, and the fowl on them. Put to them an onion, a bundle of herbs, three blades of mace, a pint of stock, and a glass of sherry. Mask the fowl with slices of bacon, and sprinkle with white pepper

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