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Abigail Wellington Townsend cookbook, circa 1840
Page 40
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Fricasee of Chickens 3 small chickens skin & cut them at joints 3 onions cut in slices in a stew pan with 1/4 lb of butter let them stew a little then put in your chickens & a shake of flour let them stew a few minutes & cover them with boiling water pepper salt & sweet herbs to your taste a glass of wine a piece of orange peal when they are done take out the chickens & thicken the gravy with yolks of eggs well beat with a spoonful of vinegar
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Fricasee of Chickens 3 small chickens skin & cut them at joints 3 onions cut in slices in a stew pan with 1/4 lb of butter let them stew a little then put in your chickens & a shake of flour let them stew a few minutes & cover them with boiling water pepper salt & sweet herbs to your taste a glass of wine a piece of orange peal when they are done take out the chickens & thicken the gravy with yolks of eggs well beat with a spoonful of vinegar
Szathmary Culinary Manuscripts and Cookbooks
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