Fricasseed Chicken

Ingredients

• two cups of hot water
• a tablespoonful of flour
• two tablespoonfuls of cold water
• a cup of fresh or canned mushrooms

Method

1. 1

   Sauté chicken parts in clarified butter until browned, then simmer with hot water.

2. 2

   Add flour mixed with cold water, simmer for five minutes, and serve.

3. 3

   Mushrooms can be added before serving.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 133. The excerpt below is the record exactly as published.

tablespoonfuls of flour, mix well with the fat in the spider, add two cups of sweet milk, simmer five minutes, season to taste, and pour over the slices of meat on the platter. Serve with it boiled or baked potatoes. Fricasseed Chicken. — In frying chicken, quail, and other birds it is economy to use only the breast and second joints, and to reserve the wings, legs, back, and giblets for stewing or fricasseeing. To fricassee these portions saut6 them in clarified butter until nicely browned, then remove to a sauce-pan. To the butter in the spider where they were sauted add a teaspoonful of flour and mix well, then pour in two cups of hot water, stir all the browning from the spider and mix with the liquid, season lightly with salt, strain, and pour over the chicken in the sauce-pan. Cover and simmer gently for an hour and a half, or until very tender, add a table- spoonful of flour stirred to a smooth paste with two tablespoonfuls of cold water, simmer five minutes, season to taste, and serve. A cup of fresh or canned mush- room

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