Chicken, to fricassee. No. 3.

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 (10)
Instructions (11)
  1. Stew two chickens and more than half of them.
  2. Cut the chickens into limbs.
  3. Remove the skin clean off, and all the inside that is bloody.
  4. Put the chicken limbs into a stewpan.
  5. Add half a pint of cream.
  6. Add about two ounces of butter, into which shake a little flour.
  7. Add some mace and whole pepper.
  8. Add a little parsley that has been boiled and chopped fine.
  9. Thicken the mixture with the yolks of two eggs.
  10. Add the juice of a lemon.
  11. Add three spoonfuls of good white gravy.
Original Text
Chicken, to fricassee. No. 3. Take two chickens and more than half stew them; cut them into limbs; take the skin clean off, and all the inside that is bloody. Put them into a stewpan, with half a pint of cream, about two ounces of butter, into which shake a little flour, some mace, and whole pepper, and a little parsley boiled and chopped fine. Thicken it up with the yolks of two eggs; add the juice of a lemon, and three spoonfuls of good white gravy.
Notes
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