Fricasseed Chicken

Ingredients

• two fowls
• season them with salt and pepper
• a cup of rich cream
• three tablespoonfuls of butter
• the same amount of flour
• the water in which the chickens have been boiled
• an egg well beaten
• season with salt, white pepper, and a little cayenne
• laid on toast or soda biscuits cut in half

Method

1. 1

   Cut fowls into joints, season, and boil gently for about two hours.

2. 2

   In a frying pan, melt butter, add flour, then the boiling water.

3. 3

   After boiling, add cream and seasonings.

4. 4

   Just before serving, add beaten egg and pour over chicken on toast.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 7. The excerpt below is the record exactly as published.

fricasseed chicken cut two fowls into joints. Season them with salt and pepper and dip each one in flour. Put them in a saucepan and cover with boiling water. Let them cook very gently for about two hours, or until very tender. When they are done put three tablespoonfuls of butter in a frying-pan, add the same amount of flour, rub smooth, then add the water in which the chickens have been boiled, which should not amount to more than a quart. After the gravy has boiled up add a cup of rich cream and season with salt, white pepper, and a little cayenne. Just before removing from the fire add an egg well beaten. Pour over the chicken, which should be laid on toast or soda biscuits cut in half

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