Simple Mode for Fricassee
From Catherine Owen's new cook book .., 1885
Mushrooms may be added as convenient.
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 85. The excerpt below is the record exactly as published.
a tablespoonful of milk. Take the saucepan to a cool place, wait one minute, then stir in the beaten yolks. Put the saucepan back on the stove, stir till it is a thick, smooth^ yellow cream, but it must not ioil or the eggs will curdle and the appearance be spoilt. Arrange the chicken on the dish in the following way : The neck, gizzard, forepart of the back, and drumsticks in the middle, one upper part of leg on each side the dish, one wing beside each, then the breast and hind part of the back, the ends of the wings top and 1 66 Practical Recipes. bottom. Squeeze a few drops of lemon juice into the sauce, lay the mushrooms oyer the meat and pour the sauce over all. Serve. This is decidedly the best way to make the dish, but more difficult than the following, because it requires watching or it will burn. SIMPLEK MODE TOR FRICASSEE. Prepare the chicken as before, put it in a stewpan with half a pint of water, one large or four small onions, two sprigs of parsley, a pinch of nutmeg, a scant teaspoonful of salt, a saltspoonful of pepper ; lay in the chicken ; cook as before. When done, take it out, put a tablespoonful of butter and a small one of flour into a small saucepan ; cook till they bubble, strain the gravy from the chicken, to this, stir till smooth, add the yolks of two eggs
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Cook this with the app: pantry check, scaling, and the assistant.