Fricassee Chicken

Fricassee Checken is a reicpe I have heard of over the years. But this chicken reicpe was never made by this girl.

Well day two and Fricassee Chicken here we come. This is from the book "New Delineator Recipes......1930

Keep in mind the directions are simple and to the point. I have given you more pictures than instruction but that is the way they did it back in the day!

Fricasseed Chicken

1 chicken
2 tablespoons of butter or other fat
2 cups of chicken stock
2 tablespoons of flour
1 cup of milk or cream
1 egg yolk
salt and pepper
Herbs
Salt pork
Rice or dumplings





Singe, clean and cut up the chicken. Brown in a pan with the butter, drippings or chicken fat.







Cover with boiling water, add salt, pepper herbs and few slices of pork salt.















Simmer until tender (about one hour)

Strain and thicken one pint of liquid with the flour mixed to a smooth paste with a little cold water, add the milk or cream beaten with the yolk the egg.







 

Heat again until slightly thickened, pour over the chicken and serve with rice or dumplings.



This dish turned out so delicious I never expected it to be. I called my mommy after I cooked it and she told me it brought back so many memories of when she was little when they had no money.






Back in the day this was a cheap dinner and filling thus yummy.

Tamale Pie

Tamale Pie so good and this one was adapted from my vast collection of vintage cookbooks. It is called Cook It Right and it as published in 1947 written by Adelle Davis. I love spice it is one of my favorite flavors and additives. I need to be super careful when I preserve of cook and keep in mind not all my friends and guest like the spicy

 I am going to copy the directions and ingredients right out of the book so read it first and then go cook my friend. It may seems strange but like I say read it through first.



Brown thoroughly in bacon drippings to develop a pronounced meat flavor:
4 tablespoons ground lean beef
Add and saute' lightly
1 chopped onion
1 chopped green pepper, preferably fresh
chili pepper






Add:
1 cup canned or diced fresh tomatoes
8 ot 10 ripe olives (optional)
1 1/4 teaspoons salt
1 to 3 teaspoons chili powder
pinch of oregano and basil
1/2 to 1 teaspoon cumin seed (optional)







Simmer 10 minutes, remove from heat and stir in
1/2 pound of gorund beef, preferably heart (wow)
1 cup fresh, frozen or canned corn (optional)

Set the filling aside. 

 












Prepare corn meal mush by mixing together thoroughly


1 cup of yellow corn meal
1/2 cup of powdered milk
1 teaspoon salt




 
Add and Mix

1 cup of cold milk





Stir constantly while adding corn meal mixture to:
2 cups of simmering milk









Stir mixture until mixture thickens or about 5 minutes, being careful to use low heat after thickening starts.









Immediately pour half the mush into a flat oiled baking dish, spreading it evenly.

















Add and spread the filling and cover with remaining mush.




















Sprinkle generously with paprika.
Bake under a moderate oven at 350 degrees for 10 minutes.

Brown the top lightly under the broiler. This turned out so delicious that it made me want to crack open some of my other back in the day cook book.

Well with that thought I am going to try to get a vintage recipe here each day till I get tired.

Fat chance