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James Doak cookbook: The art of cookery, circa 1760s
Page 32
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To Make Brown Fricasey You must take your rabbits or chickens and skin them then cut them into small peices and rub them over with yolks eggs have ready some grated bread a little beaten mace and a little grated nutmegs mixt together and then role them in it put a little butter into your stewpan whene it is melted put in your meat fry it of a fine brown and take care they dont stick to the bottom of the pan then pore the butter from them and pore in half a pint of gravy a glase of read wine a few mushrooms or tow spoons full of the pickel a little salt and a peice of butter roled in flower when it is of a fine thickness dish it up and send it to table
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To Make Brown Fricasey You must take your rabbits or chickens and skin them then cut them into small peices and rub them over with yolks eggs have ready some grated bread a little beaten mace and a little grated nutmegs mixt together and then role them in it put a little butter into your stewpan whene it is melted put in your meat fry it of a fine brown and take care they dont stick to the bottom of the pan then pore the butter from them and pore in half a pint of gravy a glase of read wine a few mushrooms or tow spoons full of the pickel a little salt and a peice of butter roled in flower when it is of a fine thickness dish it up and send it to table
Szathmary Culinary Manuscripts and Cookbooks
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