Cover closely, and stew one hour, or longer if the
chickens are old. Take up the pieces, and thicken the gravy with one
tablespoonful of flour, first stirred smooth in a little cold water. Or
the flour may be added to the fat in the pan after frying, and water
enough for a thin gravy, which can all be poured into the saucepan, though
with this method there is more danger of burning. If not dark enough,
color with a teaspoonful of caramel. By adding a chopped onion fried in
the fat, and a teaspoonful of curry-powder, this becomes a curry, to be
served with boiled rice.
WHITE FRICASSEE.
Cut up the chicken as in brown fricassee, and stew without frying for an
hour and a half, reducing the water to about one pint. Take up the chicken
on a hot platter. Melt one tablespoonful of butter in a saucepan, and add
a heaping tablespoonful of flour, stirring constantly till smooth. Pour in
slowly one cup of milk, and, as it boils and thickens, add the chicken
broth, and serve. This becomes a pot-pie by adding biscuit-crust as in
rule for veal pot-pie, p. 150, and serving in the same way. The same crust
may also be used with a brown fricassee, but is most customary with a
white.
CHICKEN PIE.
Make a fricassee, as above directed, either brown or white, as best liked,
and a nice pie-crust, as on p.
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