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Jos. Forbes cookbook, circa 1790s
Page 24
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64th A Fricossey Take [8] Chickens or Rabbets, Fry them, cut them in pieces Sear em with Mace, Nutmegg, Pepper, Salt, a Bunch of Sweet Herbs, a Pint of Butter or better of water, or Strong Broth, 1/2 a pint of Sweet Wine, 2 Anchovies, 3 Shallotts, 50 forcemeat Balls, 40 Oysters & some of the Liquor, let all Stew in a pound of Butter, the Juice of a Lemon, thicken it wt the Yolks of 2 or 3 Eggs, Garnish it wt Barberries Lemons Slice, Oysters and forcemeat 65th To make Oyster Sauce for Boyld fowls Put two Quarts of Oysters, when you have open them, let 'em Just Boil in their own Liquor, Strain them and save ye Liquor, put your Oysters into clean Water wash them very well, then take 2 oz of Butter in a Sauce pan; make it Brown, put in a handfull of Flour work it wt the [Back] your Ladle till it be thick, then put in all your Oysters and Liquor, 2 Anchovies wash'd and Bind an Onion Stuck with Cloves, whole Pepper Desolvd in 1 1/2 lb of Butter, then put in a handfull of Capers shredded small, mix up altogether very hott, put it into a Dish wt Boil'd Bacon round the Dish, wt a Turkey, or 3 or 4 Boil'd fowls
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64th A Fricossey Take [8] Chickens or Rabbets, Fry them, cut them in pieces Sear em with Mace, Nutmegg, Pepper, Salt, a Bunch of Sweet Herbs, a Pint of Butter or better of water, or Strong Broth, 1/2 a pint of Sweet Wine, 2 Anchovies, 3 Shallotts, 50 forcemeat Balls, 40 Oysters & some of the Liquor, let all Stew in a pound of Butter, the Juice of a Lemon, thicken it wt the Yolks of 2 or 3 Eggs, Garnish it wt Barberries Lemons Slice, Oysters and forcemeat 65th To make Oyster Sauce for Boyld fowls Put two Quarts of Oysters, when you have open them, let 'em Just Boil in their own Liquor, Strain them and save ye Liquor, put your Oysters into clean Water wash them very well, then take 2 oz of Butter in a Sauce pan; make it Brown, put in a handfull of Flour work it wt the [Back] your Ladle till it be thick, then put in all your Oysters and Liquor, 2 Anchovies wash'd and Bind an Onion Stuck with Cloves, whole Pepper Desolvd in 1 1/2 lb of Butter, then put in a handfull of Capers shredded small, mix up altogether very hott, put it into a Dish wt Boil'd Bacon round the Dish, wt a Turkey, or 3 or 4 Boil'd fowls
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