1 [see Chicken Fricassee in the same volume for full ingredient list]
Instructions
1. Prepare the chicken following the Chicken Fricassee method as given by Farmer in The Boston Cooking-School Cook Book (p. 222 cross-reference). Use only young chicken, never mature fowl.
2. Finish with a Brown Sauce as directed in the Chicken Fricassee recipe, substituting or omitting any white-sauce element in favor of brown sauce, and ensuring young chicken is used throughout.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.