The National Cook Book, 9th ed.

by Hannah Mary Peterson

WHITE FRICASSEED CHICKEN.

129. Cut up a chicken in pieces, wash it, and season with pepper and salt, put it in a stew-pan with a little water, and let it stew till nearly done; then add a tea cupful of cream and some butter rolled in flour to thicken the gravy. If not sufficiently seasoned, add more pepper or salt as may be required. If the chicken is fat very little butter is necessary. Mace or nutmeg may be added if you like spice.