Chicken Fricassee II
1/2 cp flour
1 - Fowls will be made tender by cooking this way.
2 - After cleaning and cutting into pieces, put the fowl into a kettle with enough water to cover it.
3 - When it has come to the boiling-point, skim; then let it boil slowly until the flesh is tender.
4 - When partly done, season with salt and pepper and 1/2 cp melted butter.
5 - If desired, a little washed rice and sprigs of celery top may be added..
6 - If the rice is omitted, make a thickening by stirring 1/2 cp flour into cold water or some of the gravy until smooth,
then adding it to liquor in the kettle, stirring carefully so as not to break the meat. 7 - This should be done just before serving.
8 - A richer fricassee may be made by browning the joints of chicken in a pan with hot butter or drippings before
placing them in the kettle.
9 - Dumplings may be served with the fricasee.