Fricassied Chicken

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (13)
  1. Skin the chickens and cut them into small pieces, i.e., each joint asunder.
  2. Lay the chicken pieces in warm water for a quarter of an hour.
  3. Take the chicken pieces out and dry them with a cloth.
  4. Put the chicken pieces into a stew-pan with milk and water and boil them tender.
  5. In a separate pan, take a pint of good cream and a quarter of a pound of butter and stir until it is thick.
  6. Let the cream and butter mixture stand until it is cool.
  7. Add a little beaten mace, half a nutmeg grated, a little salt, a gill of white wine (optional), and a few mushrooms to the cooled cream mixture.
  8. Stir all the sauce ingredients together.
  9. Take the chicken pieces out of the stew-pan, discard the boiling liquid.
  10. Clean the stew-pan and put the chicken pieces and the prepared sauce into it.
  11. Keep the pan shaking round until the chicken and sauce are quite hot.
  12. Dish up the fricassied chicken.
  13. Garnish with lemon.
Original Text
Take three chickens, ſkin them, cut them into ſmall pieces ; that is, every joint aſunder ; lay them in warm water, for a quarter of an hour, take them out and dry them with a cloth, then put them into a ſtew-pan with milk and water, and boil them tender : take a pint of good cream, a quarter of a pound of butter, and ſtir till it is thick, then let it ſtand till it is cool, and put to it a little beaten mace, half a nutmeg grated, a little ſalt, a gill of white wine, and a few muſhrooms ; ſtir all together, then take the chickens out of the ſtew-pan, throw away what they are boiled in, clean the pan and put in the chickens and ſauce together, keep the pan ſhaking round till they are quite hot, and diſh them up. Garniſh with lemon. They will be very good without wine. To fricaſey Rabbits, Lamb, Sweetbread, or Tripe. Do them the ſame way.
Notes
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