Chicken, to fricassee. No. 2.

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 12 days ago
Not a recipe
No
Ingredients (9)
For the fricassee
For finishing
Instructions (9)
  1. Cut the chicken up in joints.
  2. Put the joints into cold water and set them on the fire until they boil.
  3. Skim them well.
  4. Save the liquor.
  5. Skin, wash, and trim the joints.
  6. Put the joints into a pan with the liquor, a small bunch of parsley and thyme, a small onion, and as much flour and water as will give it a proper thickness.
  7. Let them boil until tender.
Finishing
  1. When going to table, put in a yolk of egg mixed with a little good cream.
  2. Add a little parsley chopped very fine, juice of lemon, and pepper and salt to your taste.
Original Text
Chicken, to fricassee. No. 2. Cut the chicken up in joints; put them into cold water, and set them on the fire till they boil; skim them well. Save the liquor. Skin, wash, and trim the joints; put them into a pan, with the liquor, a small bunch of parsley and thyme, a small onion, and as much flour and water as will give it a proper thickness, and let them boil till tender. When going to table, put in a yolk of egg mixed with a little good cream, a little parsley chopped very fine, juice of lemon, and pepper and salt to your taste.
Notes
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