Fricasseed Chicken

Ingredients

• half a pound of salt pork
• a cupful of milk
• two tablespoonfuls of flour
• a small onion or two
• a large spoonful of butter
• two beaten eggs

Method

1. 1

   Clean, wash, and cut up the chickens, soak in salt water for half an hour.

2. 2

   Place in a pot with salt pork and cover with cold water.

3. 3

   Heat slowly and stew for over an hour.

4. 4

   When tender, add onion, parsley, and pepper.

5. 5

   Bring to a boil, stir in milk, beaten eggs, and flour.

6. 6

   Boil up, add butter, place chicken in a dish, pour gravy over it, and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 17. The excerpt below is the record exactly as published.

Fricasseed Chicken. — For this the fowls need not be as tender as for roasting. Clean, wash, and cut up, and place for half an hour in salt water. Then put into a pot, with half a pound of salt pork, and cover with cold water. Cover the pot, let them heat very slowly, and then stew for over an hour, or much longer if the chickens are tough. Take care to cook very slowly ; rapid boil- ing toughens them. When tender add a small onion or two, some parsley and pepper. Cover again, bring to a boil, and stir in a cupful of milk, to which are added two beaten eggs and two tablespoonfuls of flour. Boil up, and add a large spoonful of butter

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