Fricasseed Chicken
From The Elm City cook book, 1896
Presented as published in 1896. 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 Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 26. The excerpt below is the record exactly as published.
FRICASSEED OHICKEN. Having cut up your chicken lay them in cold water slightly salted for a short while. Then wipe the pieces, dredge them with flour, and fry. ‘They should be a fine brown on both sides. Take out and cover to keep hot. If too much grease is in the 57 pan pour some off, add a half pint cream or rich milk, season with pepper and salt, and thicken with a small piece butter rub- bed in flour. <A little chopped parsley is an improvement
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