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To Fricassee a Chicken

Stews are often, but very incorrectly, termed fricassees. A fricassee is a combination of a saute and a stew, and the meat for a fricassee should always be browned before it is put to stew. This browning or sauteing is best done in a small quantity of clarified butter. To fricassee a chicken prepare a chicken as for stewing. Season the pieces with salt, and pepper, roll in flour, fry or saute until light brown in color, then place in the stewing kettle. Put a pint of water in the pan in which the chicken was browned and after it has simmered seven minutes pour it over the chicken. Cover the kettle closely and let the chicken simmer gently until cooked. Lift into a platter when done, and if there is not sufficient gravy add more water, and more flour, if required to that in the kettle, cook seven minutes, and strain over the chicken. Two tablespoonfuls of sweet cream added to the sauce or gravy improves it for chicken or veal. Lamb, mutton and veal are prepared in the same manner and fricasseed as chicken.