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James Doak cookbook: The art of cookery, circa 1760s

Page 18

When it is of a fine thickness dish it up & send it to table
To make a White Fricasey
you may take 2 Chickens or Rabbits, skin them and cut them in little pieces. lay them into Warm Water to draw out all the Blood, and then lay them in a Clean Cloth to dry; put them into a Stew pan with milk and Water; Stew them till they are tender and then take a clean pan, put in 1/2 pint of Cream and a Quarter of a pound of Butter: stir it together till the Butter is melted. but you must be sure to keep it stirring all the time or it will be greasie; and then with a fork take the Chicken or Rabbits out of the Stew pan and put into the Saucepan to the Butter & Cream. have ready a little mace dry'd and beat fine; a very little nutmeg: a few Mushrooms. Shake all to gether to a minute or two & dish it up. if you have no Mushrooms A Spoonfull of the Pickle does full as well; and gives it A pretty tartness. this is a very pretty tartness, this is a very pretty Sauce for a Breast of Veal roasted
Frickasey Chickens, Rabbits, lamb, Veal &c do the Same Way.

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When it is of a fine thickness dish it up & send it to table To make a White Fricasey you may take 2 Chickens or Rabbits, skin them and cut them in little pieces. lay them into Warm Water to draw out all the Blood, and then lay them in a Clean Cloth to dry; put them into a Stew pan with milk and Water; Stew them till they are tender and then take a clean pan, put in 1/2 pint of Cream and a Quarter of a pound of Butter: stir it together till the Butter is melted. but you must be sure to keep it stirring all the time or it will be greasie; and then with a fork take the Chicken or Rabbits out of the Stew pan and put into the Saucepan to the Butter & Cream. have ready a little mace dry'd and beat fine; a very little nutmeg: a few Mushrooms. Shake all to gether to a minute or two & dish it up. if you have no Mushrooms A Spoonfull of the Pickle does full as well; and gives it A pretty tartness. this is a very pretty tartness, this is a very pretty Sauce for a Breast of Veal roasted Frickasey Chickens, Rabbits, lamb, Veal &c do the Same Way.