Recipe: Brown Fricassee of Fowl

Clean, singe, and cut up a four-pound fowl, place in a kettle, cover with boiling water, add one whole onion, and one carrot cut in halves, and cook slowly for three hours, or until tender; add two teaspoons of salt when half cooked; remove fowl, season with salt and pepper, dredge with flour, and brown in one-quarter of a pound of fat salt PORK tried out in the frying pan. Remove fowl to platter, and make a Sauce in the pan with four tablespoons of fat, five tablespoons of flour browned together, and two cups of stock. Pour over fowl, and garnish with toast points or small, thin baking powder BISCUIT. The remainder of the stock may be used for SOUP or Sauce, or for Celery Toast.

Better Meals for Less Money, by Mary Green (Year 1909)