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Fricasseed Chicken
This recipe is from The First
Ladies Cook Book which is now out of print.
This was one of Abe Lincoln's Favorite
Foods.
2-3 fryers, cup
up
salt
pepper
flour, for dredging
1/2 pint cream
lard or butter,
for frying chicken and parsley
1/4 teaspoon nutmeg
1/4 teaspoon mace
a
little butter rolled in flour
parsley springs
Cut up your chickens
into pieces of the desired size.
Wipe the pieces dry, season them with pepper
and salt, and dredge lightly with flour.
Fry them in lard or butter until
they are brown on all sides.
When they are quite done, take them out of the
frying pan, and keep them hot in a covered pan.
Skim the gravy in the frying
pan, and pour the cream into it.
Season with a little nutmeg, mace, salt, and
pepper, and thicken it with a small bit of butter rolled in flour.
Stir
carefully to be sure that the mixture is smooth.
Give it a boil, and then
pour it over the pieces of chicken.
Put some lard or butter into the
pan.
Fry the parsley springs and garnish the chicken; the fried parsley must
stay green and crisp.
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