Fricasseed Chicken
From Physical culture cook book, 1901
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 32. The excerpt below is the record exactly as published.
Fricasseed Chicken. — Cup up two chick- ens, wash and dry carefully; put in a pot with a pint water, salt, cover and let simmer slowly until tender, or about one and a quarter hours if the chickens are young and tender. If they are fowls it will take longer. Take out the chickens and thicken the gravy, adding a very little water if necessary. Put pieces of toast or stale bread on a platter, place the pieces of chicken on them and pour the gravy over all. 8. Chicken Potpie. — Prepare a chicken as 104 rm LL CULTt - < 06fi :•.' for fricasseeing and cook until tender; make a potpie as for veal potpie, and put over the chicken in dumplings ; cook, covered, fifteen minutes. 9. Chicken Pie. — Cut up one or two chickens
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.