Southern Fricassee
From The household cook book, 1902
Serves 4
Have ready a bowl of cooked rice; put it into frying-pan which the chicken liquid has simmered in, add 2 tomatoes, chopped fine, a chili pepper, also chopped fine.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 115. The excerpt below is the record exactly as published.
SOUTHERN FRICASSEE.— Cut up chicken as for a fricassee. Dry each piece and dip in beaten egg and roll in cracker dust; sea- son with pepper and salt, and fry each piece very brown in half butter and half lard. When well browned, add 1 cup of hot water, 152 POULTRY cover and simmer ^ hour. Then take out chicken and put on plate in warming oven. Have ready a bowl of rice — cooked; put it into frying=pan which the chicken liquid has simmered in, add 2 toma- toes, chopped fine, a chili pepper
Cook this with the app: pantry check, scaling, and the assistant.