The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Chicken Fricassee

Draw a fowl and cut it in pieces, cook it as directed for [stewed chicken], dredge the cooked pieces with salt and pepper, roll them in flour and sauté them in fat taken from the stewed chicken. When richly browned, place the pieces on a hot platter and pour around them a [brown sauce], made with the fat and the stock from the stewed chicken. Chicken fricassee is often served on a platter of hot toast.