Fricasseed Chicken
From The new Kentucky home cook book, 1884
Serves 1
Presented as published in 1884. 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 The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 32. The excerpt below is the record exactly as published.
FRICASSEED CHICKEN. Cut up the chicken, and wash it carefully; put it into a stew-pan, with just water enough to cover it; cook it slowly until tender. Take out the chicken ; add to the liquor a few grains of allspice, half a lemon, part of the peel grated, half a carrot chopped fine, a little parsley, a little ham chopped fine, red and black pepper, salt. Koll the pieces of chicken in cracker crumbs, dip in the prepared liquor, then roll again in the crumbs. Fry in hot lard
Cook this with the app: pantry check, scaling, and the assistant.