Stewed Chicken, Brown Sauce

Fricassee de Volaille, Sauce Brune

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Chicken
  • An Onion
  • A Tablespoonful of Lard
  • <


Clean and cut the chicken into pieces at the joints. Season well with salt and black pepper. Chop the onions fine. Put a Tablespoonful of lard into the stewpot, and, when hot, add the onion. Let it brown slightly and then add the flour, which has been well sifted. Let this brown and add the Chicken.