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Cut two chickens into pieces. Reserve all the white meat and the best
pieces for the fricassee. The trimmings and the inferior pieces use to
make the gravy. Put these pieces into a porcelain kettle, with a quart
of cold water, one clove, pepper, salt, a small onion, a little bunch of
parsley, and a small piece of pork; let it simmer for half an hour, and
then put in the pieces for the fricassee; let them boil slowly until
they are quite done; take them out then, and keep them in a hot place.
Now strain the gravy, take off all the fat, and add it to a _roux_ of
half a cupful of flour and a small piece of butter. Let this boil; take
it off the stove and stir in three yolks of eggs mixed with two or three
table-spoonfuls of cream; also the juice of half a lemon. Do not let it
boil after the eggs are in, or they will curdle. Stir it well, keeping
it hot a moment; then pour it over the chicken, and serve. Some of the
fricassees with long and formidable names are not much more than wine or
mushrooms, or both, added to this receipt.
FRICASSEE OF CHICKEN (_Mrs. Gratz Brown_).
_Sauté_ a chicken (cut into pieces) with a little minced onion, in hot
lard. When the pieces are brown, add a table-spoonful of flour, and let
it cook a minute, stirring it constantly. Add then one and a half pints
of boiling water or stock, a table-spoonful of vinegar, a table-spoonful
of sherry, a tea-spoonful of Worcestershire sauce, salt, and pepper.
When it is taken off the fire, strain the sauce, taking off any
particles of fat; mix in the yolk of an egg. Pour it over the chicken,
and serve.