Draw a fowl and cut it in pieces, cook it as directed for stewed
chicken, dredge the cooked pieces with salt and pepper, roll them in
flour and sauté them in fat taken from the stewed chicken. When richly
browned, place the pieces on a hot platter and pour around them a brown
sauce, made with the fat and the stock from the stewed chicken. Chicken
fricassee is often served on a platter of hot toast.