Dinner

Fricasseed chicken

Marion Harland’s original method for Fricasseed chicken, retained as a source transcription for modern discovery.

DinnerStovetopPublic domainHistoric recipeSource transcription

Est. prep15 min

Est. cook25 min

Est. serves4

Total40 min

Archive reference—not quantity-scaled yet.

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.

Source transcription“Fricasseed chicken” in Marion Harland’s Complete Cook Book

Marion Harland, 1903 · Page 408

Transcribed from the public-domain Project Gutenberg edition. WorkLife has not modernized or independently kitchen-tested this archival recipe.

WorkLife adaptation: Historical transcription: source paragraphs were preserved as the method; measured ingredient cues were extracted from the same text for discovery. Timing and yield are labeled editorial estimates.

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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.

The breast and the back should be in two pieces, each, and every joint be separate from the next.
season with salt and pepper.
When assured that your end is gained, take out the meat with a split spoon, heap upon a platter, the white at one end, the dark at the other, and keep hot while making the gravy.
To do this, pour into a bowl, set in iced water to make the fat rise.
Skim, return to the pot and add a cupful of hot milk thickened with a tablespoonful of butter rubbed into one of flour.
Boil one minute—when you have added a pinch of soda.
Have ready two well beaten eggs, add the boiling gravy gradually and pour over the chicken.

Historical transcription

Source method

1
Clean as usual, and dissect so thoroughly that the carver will have nothing for his knife to do in “helping” the dish. The breast and the back should be in two pieces, each, and every joint be separate from the next.
2
Wash, but do not wipe. Arrange the pieces, dripping wet, in a pot, scatter over each layer minced onion, parsley and chopped fat pork; season with salt and pepper. Cover the pot very closely and set it where it will not begin to boil under an hour. Increase the heat somewhat, but cook slowly throughout. Cook until done! The toughest tendons will yield to slow stewing in time.
3
When assured that your end is gained, take out the meat with a split spoon, heap upon a platter, the white at one end, the dark at the other, and keep hot while making the gravy. To do this, pour into a bowl, set in iced water to make the fat rise. Skim, return to the pot and add a cupful of hot milk thickened with a tablespoonful of butter rubbed into one of flour. Boil one minute—when you have added a pinch of soda. Have ready two well beaten eggs, add the boiling gravy gradually and pour over the chicken.
4
This is an old family recipe and warranted excellent.
5
Pass boiled rice with this dish.

Nutrition pending

No invented nutrition numbers.

WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.