Fricasseed Chicken
From Buckeye cookery, 1892
Serves 4
Alternatively, fry the chicken brown in lard before adding to the gravy.
Presented as published in 1892. 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 Buckeye cookery (1892), page 157. The excerpt below is the record exactly as published.
FRICASSEED CHICKEN. Cut up and put on to boil, skin side down, in a small cee of water, season with salt, pepper, and slices of an onion if likeds stew gently until tender, remove chicken, add a half pint cream or milk to gravy, and thicken with butter and flour rubbed smoothly together (adding a little of the gravy to soften and help mix them), let boil two.or three minutes, add a little chopped parsley and serve. Or, first fry the chicken brown in a little hot lard, take out chicken, add a table-spoon flour, and let cook a minute, stirring constantly; add a pint water (or stock if at hand), a little vinegar or Worces- tershire sauce, season with salt and pepper; when it has boiled, remove from fire, strain, add the beaten yolk of an egg, pour over the chicken and serve. Or, put chicken in sauce-pan with barely enough water to cover, stew gently until tender; have a frying-pan prepared with a few slices of salt pork, drain chicken and fry with pork until it is a fine, rich brown; take chicken and bits of pork ‘from the pan, pour in the broth, thicken with brown flour, mixed _ smooth with a little water, and season with pepper
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