Title: Fricasseed Chicken
Categories: Poultry
Yield: 24 Servings

3		Fryers, cut up
		Salt
		Pepper
		Flour, for dredgin
1/2	pt	Cream
		Lard or Butter , or frying chicken and parsley
1/4	ts	Nutmeg
1/4	ts	Mace
		A little Butter rolled in flour
		Parsley Sprigs

Cut up your chickens into pieces of the desired size. Wipe the pieces dry, season them with pepper and salt, and dredge lightly with flour. Fry them in lard or butter until they are brown on all sides. When they are quite done, take them out of the frying pan, and keep them hot in a covered pan over a low flame. Skim the gravy in the frying pan, and pour the cream into it. Season with a little nutmeg, mace, salt, and pepper, and thicken it with a small bit of butter rolled in flour. Stir carefully to be sure that the mixture is smooth. Give it a boil, and then pour it over the pieces of chicken which have been kept hot and which must be served hot. Put some lard or butter into the pan. Fry the parsley sprigs in it to garnish the chicken; the fried parsley must stay green and crisp. A variation is White Fricasee of Chicken.

Source: The First Ladies Cookbook - 1969 . Chapter on Abraham & Mary Lincoln

Posted by: Sandy May 11/93

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