| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
24 |
Servings |
INGREDIENTS
| 3 |
|
Fryers, cut up |
|
|
Salt |
|
|
Pepper |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
ts |
Mace |
|
|
Sweet marjoram |
| 1/2 |
pt |
Cream |
|
|
Butter rolled in flour |
|
|
Small forcemeat balls |
INSTRUCTIONS
OPTIONAL
To make a white fricassee of chicken, remove skin, cut them up into
pieces of desired size. Season with salt, pepper, nutmeg, and mace, and
strew over the pieces some shredded marjoram. Put them into a stewpot, and
pour over them the cream, or whole milk. Add some butter rolled in flour,
and if you choose, some small forcemeat balls. Set the stew pan over a low
flame. Keep it tightly covered, and stew or simmer it gently till the
chicken is quite tender, but do not allow to boil. Serve hot.
Source: The First Ladies Cookbook - 1969 . Chapter on Abraham & Mary
Lincoln
Posted by: Sandy May 11/93
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