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Chicken To Fricassee No 2

(Poultry.) - (The Lady's Own Cookery Book)







Cut the chicken up in joints; put them into cold water, and set them on

the fire till they boil; skim them well. Save the liquor. Skin, wash,

and trim the joints; put them into a pan, with the liquor, a small bunch

of parsley and thyme, a small onion, and as much flour and water as will

give it a proper thickness, and let them boil till tender. When going to

table, put in a yolk of egg mixed with a little good cream, a little

parsley chopped very fine, juice of lemon, and pepper and salt to your

taste.











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