Fricassee of Chickens

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (14)
For the chicken
For the gravy
For thickening the sauce
For finishing the sauce
Instructions (9)
  1. Boil the chickens rather more than half in a small quantity of water.
  2. Let them cool.
  3. Cut them up.
  4. Put them to simmer in a little gravy, made of the liquor they were boiled in, and a bit of veal or mutton, onion, mace, lemonpeel, white pepper, and a bunch of sweet herbs.
  5. When quite tender, keep them hot while you thicken the sauce.
  6. Strain off the gravy and put it back into the saucepan, with a little salt, a scrape of nutmeg, a bit of flour and butter.
  7. Give it one boil.
  8. When you are going to serve, beat up the yelk of an egg, add half a pint of cream, and stir them over the fire, but do not let it boil.
  9. It will be equally good without the egg.
Original Text
Fricassee of Chickens. Boil them rather more than half in a small quantity of water: let them cool; then cut them up, and put them to simmer in a little gravy, made of the liquor they were boiled in, and a bit of veal or mutton, onion, mace, lemonpeel, white pepper, and a bunch of sweet herbs. When quite tender, keep them hot while you thicken the sauce thus: strain off, and put it back into the saucepan, with a little salt, a scrape of nutmeg, a bit of flour and butter: give it one boil; and when you are going to serve, beat up the yelk of an egg, add half a pint of cream, and stir them over the fire, but do not let it boil. It will be equally good without the egg.
Notes
—