Fricasseed Chicken
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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 A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 66. The excerpt below is the record exactly as published.
Dredge with flour, and salt, spread with butter, or lay strips of bacon across the chicken. Brown in a hot oven, then reduce temperature, cover and baste frequently until breast meat is tender. POULTRY 155 Stuffing for Roast Chicken Ingredients : i c. crumbs onion juice £ c. melted butter parsley | tsp. salt ^ tsp. poultry seasoning | tsp. pepper Gravy Pour off liquid from the pan and place 2 tbsp. chicken fat or butter in the pan. Brown with 2 tbsp. flour and i c. stock in which giblets were cooked. Season. Strain. Evaporate water in pan and add flour. Brown and proceed as above. Add the flour mixed with a little cold milk to the boiling liquid in the pan. To Cut up a Fowl for Stewing After removing entrails and other organs singe, draw out pin feathers, remove tendons, and oil bag. Cut through flesh, at thigh, bend back legs and cut off. Separate second joint and drum stick. Remove wings and cut off the tips. Separate back from breast by cutting through the ribs. Cut breast in two with a cleaver. Stewing Cover pieces of fowl with boiling water. Simmer until tender, adding salt when half cooked. Fricasseed Chicken Dredge stewed chicken with flour and brown in chicken fat. Ar- range on toast surrounded with white or brown sauce and biscuits
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.