Frenchdinner
To Fricassee a Chicken
From The art of cookery, 1899
Serves 4
Lamb, mutton, and veal are prepared and fricasseed in the same manner as chicken.
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 38. The excerpt below is the record exactly as published.
To Fricassee a Chicken. — Prepare a chicken as for stewing. Season the pieces with salt and pepper, roll in flour, fry or saute until light brown in color, then place in the stewing kettle. Put a pint of water in the pan in which the chicken was browned and after it has sim- mered five minutes pour it over the chicken. Cover the kettle closely and let the chicken simmer gently until cooked. Lift into a platter when done, and if there is not sufficient sauce add more water, and more flour, if required, to that in the kettle, cook five minutes, and strain over the chicken. A spoonful of sweet cream
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