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The 1918 Fanny Farmer Cookbook
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For Giblet Gravy, add to the above, giblets (heart, liver, and gizzard) finely chopped.
Braised Chicken
Dress, clean, and truss a four−pound fowl. Try out two slices fat salt pork cut one−fourth inch
thick; remove scraps, and add to fat five slices carrot cut in small cubes, one−half sliced
onion,
a
two sprigs thyme, one sprig parsley, and one bay leaf, then cook ten minutes; add two
tablespoons butter, and fry fowl, turning often until surface is well browned. Place on trivet in
deep pan, pour over fat, and add two cups boiling water or Chicken Stock. Cover, and bake in
slow oven until tender, basting often, and adding more water if needed. Serve with a sauce
made from stock in pan, first straining and removing the fat.
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Chicken Fricassee
Dress, clean, and cut up a fowl. Put in a kettle, cover with boiling water, and cook slowly
until
with
of
tender, adding salt to water when chicken is about half done. Remove from water, sprinkle
salt and pepper, dredge with flour, and sauté in butter or pork fat. Arrange chicken on pieces
dry toast placed on a hot platter, having wings and sécond joints opposite each other, breast in
centre of platter, and drumsticks crossed just below second joints. Pour around White or
Brown Sauce. Reduce stock to two cups, strain, and remove the fat. Melt three tablespoons
butter, add four tablespoons flour, and pour on gradually one and one−half cups stock. Just
before serving, add one−half cup cream, and salt and pepper to taste; or make a sauce by
browning butter and flour and adding two cups stock, then seasoning with salt and pepper.
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Fowls, which are always made tender by long cooking, are frequently utilized in this way.
chickens are employed, they are sautéd without previous boiling, and allowed to simmer
to twenty minutes in the sauce.
If
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Fried Chicken
Fried chicken is prepared and cooked same as Chicken Fricassee, with Brown Sauce, chicken
always being used, never fowl.
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Fried Chicken (Southern Style)
Chapter XVII − POULTRY AND GAME
287
Page
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