Recipes > Meat > Chicken > Chicken Fricassee > Fricassee of Small Chickens

Fricassee of Small Chickens


  • 4 chickens
  • pepper
  • salt
  • mace
  • 2 table spoonsful of flour
  • 4 ounces of butter
  • 1/2 pint of new milk
  • 1 gill of white wine


Take off the legs and wings of the chickens, separate the breasts from the backs, cut off the necks and divide the backs across, clean the gizzards nicely, put them with the livers and other parts of the chicken, after being washed clean, into a sauce pan, add pepper, salt, and a little mace, cover them with water, and stew them till tender; then take them out, thicken half a pint of the water with the flour rubbed into the butter, add the milk, boil all together a few minutes, then add the white wine, stirring it in carefully that it may not curdle; put the chickens in, and continue to shake the pan until they are sufficiently hot, and serve them up.


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The Virginia Housewife (1860).

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