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James Doak cookbook: The art of cookery, circa 1760s
Page 19
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A Second Way to make White Fricasey you must take 2 or 3 Rabbits or Chickens, skin them, and lay them in Warm Water, and dry them with a clean cloth. put them into A stewpan with a Blade or two of mace a little Black and little white peper, an Onion, a little Bundle of sweet Herbs, and do but just cover them with Water: Stew them till they are tender, then with a fork take them out; strain the Liquour and put them into the pan again with half a pint of the Liquour and half a pint of Cream. the yolks of two Eggs beat well, half a nutmeg grated, a glass of White Wine, a little Piece of Butter rool'd in flour, and a gill of Mushrooms; keep stirring all together, all the White one Way, till it is smooth and of a fine thickness, and then dish it up. add what you please A third way of making a White Fricasey Take three chickens, skin them, cut them into small pieces; that is, [coery] joint asunder; lay them in Warm Water for a Quarter of an Hour, take them out and dry them with a cloth, then put them into a Stew pan with milk & Water, and Boil them tender take a pint of good cream, a Quarter of a pound of Butter and stir it till it is thick; then let it stand till it is cool - turn over leaf
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A Second Way to make White Fricasey you must take 2 or 3 Rabbits or Chickens, skin them, and lay them in Warm Water, and dry them with a clean cloth. put them into A stewpan with a Blade or two of mace a little Black and little white peper, an Onion, a little Bundle of sweet Herbs, and do but just cover them with Water: Stew them till they are tender, then with a fork take them out; strain the Liquour and put them into the pan again with half a pint of the Liquour and half a pint of Cream. the yolks of two Eggs beat well, half a nutmeg grated, a glass of White Wine, a little Piece of Butter rool'd in flour, and a gill of Mushrooms; keep stirring all together, all the White one Way, till it is smooth and of a fine thickness, and then dish it up. add what you please A third way of making a White Fricasey Take three chickens, skin them, cut them into small pieces; that is, [coery] joint asunder; lay them in Warm Water for a Quarter of an Hour, take them out and dry them with a cloth, then put them into a Stew pan with milk & Water, and Boil them tender take a pint of good cream, a Quarter of a pound of Butter and stir it till it is thick; then let it stand till it is cool - turn over leaf
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