Vintage Recipe--Chicken Fricassee

5 lb chicken, cut up
3 cups hot water
1 onion, studded with a few whole cloves
3 stalks celery, with leaves
1 Tbsp salt
1 bay leaf
1 carrot, cut in chunks
6 Tbsp flour
1/2 cup milk or cream

Simmer chicken with water, onion, celery, salt, bay leaf and carrot until tender. (Or use a pressure cooker according to directions.) Remove chicken to a heated serving dish; keep warm. Strain broth; skim off excess fat. Measure 3 cups broth, adding water if necessary. Mix flour and milk to a smooth paste; add slowly to broth; cook over low heat, stirring, until thickened. Season to taste with additional salt and pepper; pour over chicken. Serve with hot baking powder biscuits, if desired. Makes 5 to 6 servings.

BROWN FRICASSEE OF CHICKEN:  Wash and dry a 4 to 5 pound chicken, cut up. Combine 1/2 cup flour, 1 tsp salt, and a dash of pepper in a paper bag. Place 2 or 3 chicken pieces in the bag; shake until well coated. Continue until all pieces are coated. Fry in deep kettle over low heat in 1/4 cup fat or vegetable oil until brown on all sides. Continue as above, adding water, onion, etc. to kettle in which chicken was browned.