Fricassee of Fowl

Ingredients

• a fowl cut off the wings and legs
• a bunch of parsley
• three or four cloves
• a blade of mace
• a teaspoonful of salt
• two ounces of butter
• a tablespoonful of flour
• half a pint of milk
• the yolks of two eggs
• two dozen button onions

Method

1. 1

   Wash the fowl pieces, cover with water, add parsley, cloves, mace, pepper, and salt; boil for 20 minutes.

2. 2

   Strain the stock, remove the flesh, and trim.

3. 3

   In a stew-pan, melt butter, stir in flour, moisten with stock, add fowl pieces, bring to a boil, skimming occasionally.

4. 4

   Add onions and simmer until tender.

5. 5

   Mix milk with egg yolks, stir quickly over heat without boiling, pour over fowl, and serve.

As published

This recipe was extracted from Recipes for the million (1891), page 76. The excerpt below is the record exactly as published.

FRICASSEE OF FOWL. — Cut off the wings and legs of a fowl and divide the back and breast into two pieces each, wash well, put them into a stew-pan, cover with water, add a bunch of parsley, three or four cloves, a blade of mace, a little pepper, and a teaspoonful of salt ; boil for twenty minutes, pass the stock through a sieve into a basin, remove the flesh and trim it ; then put into the stew-pan two ounces of butter, stir in a tablespoonful of flour, moisten with the stock, put back the pieces of fowl, let the contents of the pot come to a boil, removing the scum occasionally ; add two dozen button onions, and simmer until they are tender, then add half a pint of milk, with which has been mixed the yolks of two eggs

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