Fricassee of Chicken

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (10)

the fowls ↝ Guinea hen, meat only, raw [Poultry Products]
half a pound of salt pork cut into thin strips ↝ Pork, cured, salt pork, raw [Pork Products]
a chopped onion ↝ Onions, raw [Vegetables and Vegetable Products]
a shalot
parsley ↝ Parsley, raw [Not included in a food category]
pepper ↝ Spices, pepper, black [Spices and Herbs]
a teacupful of milk ↝ Milk, NFS [Milk, reduced fat]
two beaten eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two tablespoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (9)

Clean, wash, and cut up the fowls.
Lay them in salt and water for half an hour.
Put them in a saucepan with enough cold water to cover them and half a pound of salt pork cut into thin strips.
Cover closely and let them heat very slowly.
Stew for over an hour, if the fowls are tender; if not they may take from three to four hours. They must be cooked very slowly.
When tender, add a chopped onion, a shalot, parsley, and pepper.
Cover closely again, and when it has heated to boiling, stir in a teacupful of milk, to which have been added two beaten eggs and two tablespoonfuls of flour.
Boil up and add an ounce of butter.
Arrange the chickens neatly in an entrée dish, pour the gravy over and serve.

Original Text

Fricassee of Chicken.

American Recipe.

Clean, wash, and cut up the fowls. Lay them in salt and water for half an hour. Put them in a saucepan with enough cold water to cover them and half a pound of salt pork cut into thin strips. Cover closely and let them heat very slowly. Then stew for over an hour, if the fowls are tender; if not they may take from three to four hours. They must be cooked very slowly. When tender, add a chopped onion, a shalot, parsley, and pepper. Cover closely again, and when it has heated to boiling, stir in a teacupful of milk, to which have been added two beaten eggs and two tablespoonfuls of flour. Boil up and add an ounce of butter. Arrange the chickens neatly in an entrée dish, pour the gravy over and serve.

Notes

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