CHICKEN FRICASSEE
- chicken cut up
- butter for frying
- 2 tablespoons flour
- 2 tablespoons butter
- boiled rice
- 2 cups water
- 12 small white onions
- small pinch each of thyme,
- celery salt and sage
Roll chicken pieces in flour and brown in butter. Add remaining ingredients and cook until tender, adding water so that there are 2 cups at end of cooking. Make gravy by adding 3 tablespoons of hot liquid to yolk of an egg. Stir thoroughly, then return to rest of liquid and cook five minutes. Pour over steamed rice.