Chicken, to fricassee. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (8)
  1. Empty the chicken, and singe it till the flesh gets very firm.
  2. Carve it as neatly as possible; divide the legs at the joints into four separate pieces, the back into two, making in all ten pieces.
  3. Take out the lungs and all that remains within; wash all the parts of the chicken very thoroughly in lukewarm water, till all the blood is out.
  4. Put the pieces in boiling water, sufficient to cover them, about four tea-cupfuls, and let them remain there ten minutes; take them out, preserve the water, and put them into cold water.
  5. When quite cool, put two ounces of fresh butter into a stewpan with half a pint of mushrooms, fresh or pickled; if pickled, they must be put into fresh cold water two or three hours before; the water to be changed three times; put into the stewpan two bunches of parsley and two large onions; add the chicken, and set the stewpan over the fire.
  6. When the chickens have been fried lightly, taking care they are not in the least browned, dust a little salt and flour over them; then add some veal jelly to the water in which they were blanched; let them boil about three quarters of an hour in that liquor, skimming off all the butter, and scum very cleanly; then take out the chicken, leaving the sauce or liquor, and lay it in another stewpan, which place in a basin of hot water near the fire.
  7. Boil down the sauce or liquor, adding some more veal jelly, till it becomes strong, and there remains sufficient sauce for the dish; add to this the yolk of four eggs and three table-spoonfuls of cream: boil it, taking great care to keep it constantly stirring; and, when ready to serve, having placed the chicken in a very hot dish, with the breast in the middle, and the legs around, pour the sauce well over every part.
  8. The sauce should be thicker than melted butter, and of a yellow colour.
Original Text
Chicken, to fricassee. No. 1. Empty the chicken, and singe it till the flesh gets very firm. Carve it as neatly as possible; divide the legs at the joints into four separate pieces, the back into two, making in all ten pieces. Take out the lungs and all that remains within; wash all the parts of the chicken very thoroughly in lukewarm water, till all the blood is out. Put the pieces in boiling water, sufficient to cover them, about four tea-cupfuls, and let them remain there ten minutes; take them out, preserve the water, and put them into cold water. When quite cool, put two ounces of fresh butter into a stewpan with half a pint of mushrooms, fresh or pickled; if pickled, they must be put into fresh cold water two or three hours before; the water to be changed three times; put into the stewpan two bunches of parsley and two large onions; add the chicken, and set the stewpan over the fire. When the chickens have been fried lightly, taking care they are not in the least browned, dust a little salt and flour over them; then add some veal jelly to the water in which they were blanched; let them boil about three quarters of an hour in that liquor, skimming off all the butter, and scum very cleanly; then take out the chicken, leaving the sauce or liquor, and lay it in another stewpan, which place in a basin of hot water near the fire. Boil down the sauce or liquor, adding some more veal jelly, till it becomes strong, and there remains sufficient sauce for the dish; add to this the yolk of four eggs and three table-spoonfuls of cream: boil it, taking great care to keep it con[162]stantly stirring; and, when ready to serve, having placed the chicken in a very hot dish, with the breast in the middle, and the legs around, pour the sauce well over every part. The sauce should be thicker than melted butter, and of a yellow colour.
Notes
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