To Fricassee Chickens

Ingredients

• two chickens
• a piece of butter as large as an egg
• a spoonful of flour
• a gill of cream, or milk
• some salt

Method

1. 1

   Boil them forty minutes in water, barely sufficient to cover them.

2. 2

   Take off the scum as fast as it rises.

3. 3

   Take them up, and carve them in the usual way.

4. 4

   Put part of the water in which they were boiled into a stewpan.

5. 5

   Rub butter and flour together, and stir into the water as it boils up.

6. 6

   Add salt and cream or milk.

7. 7

   Lay in the pieces of chicken, cover the pan close, and stew them gently eight or ten minutes.

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 23. The excerpt below is the record exactly as published.

TO FRICASSEE CHICKENS. BOIL them forty minutes in water, barely sufficient to cover them. Take off the scum, as fast as it rises. Take them up, and carve them in the usual way. Put part of the water in which they were boiled into a stewpan. For two chickens rub a piece of butter as large as an egg, and a spoonful of flour together, and stir into the water as it boils up. Add some salt, and a gill of cream, or milk

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