Fricassee of Spring

Ingredients

• Cut in pieces as for frying
• Cover with water
• a table-spoonful of flour
• 2 ozs. of butter
• a cupful of cream
• a gill of wine
• season with salt
• season with pepper
• season with parsley

Method

1. 1

   Put chicken pieces in a saucepan with liver and gizzard.

2. 2

   Season with salt, pepper, and parsley.

3. 3

   Cover with water and boil until tender.

4. 4

   Thicken the gravy with flour rubbed in butter, let come to a boil, add cream and wine.

5. 5

   Return chicken to sauce, let stand over fire for 2-3 minutes, and serve.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 310. The excerpt below is the record exactly as published.

Fricassee of Spring. — Cut in pieces as for frying ; put in a sauce- pan with liver and gizzard; season with salt, pepper, and parsley. Cover with water, and let boil until tender; take up. Thicken the gravy with a table - spoonful of flour rubbed in 2 ozs. of butter; let come to a boil; add a cupful of cream and a gill of wine. Put the chicken back into the sauce, let stand over the fire two or three minutes, and serve. Chicken, Fried. — Clean and singe a good, fat fowl from 4 to 5 lbs. in weight, and wipe fowl inside and out- side with a clean towel dipped in cold water. Put in a brasier % lb. of lard- ing-pork, chopped fine ; place the fowl in this, and let it brown all over for twelve minutes, not too fast, and with uncovered saucepan. Have ready one fresh calf’s foot split in four pieces ; wash it in cold water and drain it. Put it in one quart of cold water with one teaspoonful of salt, and let it boil for ten minutes ; drain and add it to the fowl with Y\ lb. of raw bacon cut in small squares, and seasoned with half a table-spoonful of salt, one salt- spoonful of black pepper, a bouquet of one bay-leaf, four sprigs of parsley, one small branch of celery, one very small one of thyme, one onion with two cloves and one garlic clove stuck into it. Pour over it half a pint of or- dinary white wine and one quart of broth. Place a piece of white paper, well buttered, over the saucepan, and put the cover on and cook one hour and a half, not too fast ; then add one quart of small carrots, well cleaned, five medium-sized white onions, and half a gill of brandy. Cover again tightly and cook one hour more, hav- ing care to turn the fowl three times during the cooking. Dress the fowl on a hot platter. Put aside the calf’s foot and remove the bones from it. It is served separately when cold with slices of hard-boiled eggs and a F rench dressing. Strain the gravy, remove all the fat from the surface, and pour over the fowl. This dish is also very good cold. A turkey prepared in the same way is most profitable and inex- pensive, but it requires one and one- half hours more of cooking and the addition of one-third more of season- ing. If no broth is at hand, one tea- spoonful of beef extract diluted in one quart of warm water will serve the same purpose, and will not in any way impair the quality of the result. Chicken, Fried (with cream gravy). — Cut up two tender spring chickens, roll in flour, dredge with pepper and salt. Have a frying-pan ready half full of boiling lard, in which drop the pieces of chicken. Fry brown. Take up on a heated dish, and set to keep warm. Pour a teacupful of rich milk 277 Chicken Gumbo POU LTRY Chickens, Spring into the frying-pan, stir in a table- spoonful of flou

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