Other Recipes from POULTRYShoulder Of Mutton Stuffed
To Dress And Clean Poultry
To Truss A Chicken
Boiled Chicken, Baked
Broiled Spring Chicken
Fried Spring Chicken
Chicken With Rice
Chicken (turkish Style)
Chicken Paprika With Rice
Chili Con Carne
Pilaf (russian Style)
Pilaf (turkish Style)
Chicken À La Italienne
Stuffed Goose Neck
CHICKEN FRICASSEE(Poultry) - (The International Jewish Cook Book)
Take a chicken, cut off the wings, legs and neck. Separate the breast
from the chicken, leaving it whole. Cut the back into two pieces.
Prepare a mixture of salt, ginger and a little pepper in a saucer and
dust each piece of chicken with this mixture. When you are ready to cook
the chicken, take all the particles of fat you have removed from it and
lay in the bottom of the kettle, also a small onion, cut up, some
parsley root and celery. Lay the chicken upon this, breast first, then
the leg and so on. Cover up tight and let it stew slowly on the back of
the stove (or over a low gas flame), adding hot water when necessary.
Just before serving chop up some parsley, fine, and rub a teaspoon of
flour in a little cold water, and add. Let it boil up once. Shake the
kettle back and forth to prevent becoming lumpy. The parsley root and
celery may be omitted if so desired.
Duck can be prepared in this manner.
Viewed 1987 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookPea PurÉe
SautÉd Cornmeal Mush
Sweet EntrÉe Of Ripe Peaches
Strawberries À La "bridge"
Fillet De Sole À La Creole
Fillet Of Sole À La Mouquin
Pudding À La Grande Belle
Red Pepper CanapÉs
Eggs À La Mexicana
Gansleber PurÉe In Sulz
Duck À La Mode In Jelly
Baba À La Parisienne
Anchovy CanapÉs With Tomatoes
|Home Made Cookies.ca|