Dinner
A brown fricassee
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Fry half a pound of fat salt pork, sliced thin, in a pan;
- Now dredge the pieces of chicken with flour and fry, a few pieces at a time, in the same fat, turning several times.
- Add a very small cupful of stock;
- Have ready a brown roux, made by cooking together a great spoonful of butter with the same of browned flour.
- Stir in a teaspoonful of kitchen bouquet, and add to the gravy left in the pot after the chicken is dished.
- Cook two minutes and pour over the dished chicken.
- Set in the oven for three minutes before serving.
Historical transcription
Source method
- 1
Prepare as for ordinary fricassee. Fry half a pound of fat salt pork, sliced thin, in a pan; when they hiss and smoke, put in a large sliced onion and cook until it colors. Now dredge the pieces of chicken with flour and fry, a few pieces at a time, in the same fat, turning several times. When they begin to brown turn all into a pot with the shreds of pork and onion. Add a very small cupful of stock; cover closely and cook until done.
- 2
Have ready a brown roux, made by cooking together a great spoonful of butter with the same of browned flour. Stir in a teaspoonful of kitchen bouquet, and add to the gravy left in the pot after the chicken is dished. Cook two minutes and pour over the dished chicken. Set in the oven for three minutes before serving.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.