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Fricasseed Chicken
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 74. The excerpt below is the record exactly as published.
FRICASSEED CHICKEN. Stuff the chicken as if to boil ; put in a pot, but do not quite cover with water ; put on two hours before dinner ; chop a small onion, some pars- ley, and very little mace ; rub a piece of butter size of a walnut
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