1904 - The Blue Grass Cook Book

Fricassee of Chicken

DDV CULINARY

1 tender chicken,
1 teacupful of butter,
1 tablespoonful of flour,
1 bunch of parsley,
1 saltspoonful of celery seed.

Wash the chicken and cut it up as for frying;
put into a stew-pan, with hot water enough to cover it,
add the celery seed and salt;
let it boil gently, taking off the scum as it rises,
until it is tender, which will take about 1 hour;
then rub the butter and flour together,
put into the stew-pan with the well-chopped parsley;
let it stew 15 minutes;
add the yolks of 2 raw eggs;
stir as you would for custard, and boil 5 minutes longer.
Serve on a dish with boiled rice arranged nicely around it.
When putting the celery into the stew-pan put it in a thin piece of muslin.