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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

POULTRY

CHICKEN FRICASSEE

Cut a nice fat chicken into joints, wash, and put in a pot, cover with cold water, and let come to a boil; skim carefully as long as any scum arises. Boil until well done, season with salt and pepper; cook 2/3 of a cup of flour in 1/2 cup of butter, stir this into the chicken stock, leaving in the chicken. Toast slices of bread, cut in-squares, put on a platter, pour the chicken and sauce over it, and serve.

Sister Sarah Trimmer, Goshen, Ind.

 

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