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English cookbook, 1820
Page 116
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same quantity of fresh water. to it, strain thro' a fine Sive, and boil it till it is as thick as Hasty-pudding, stir it all the time you are boiling it that it may be extremely smooth - when you first strain it, and before you set it on the Fire, put in one Spoonful Sugar - and two of Orange-flower Water when it is Boil'd enough, pour it into moulds for use. - To Fricasee Chickens or Rabbits Take the Chickens and Skin them cut them in pieces and dry them with a Cloth, fry them in Batter till they begin to brown then put them in your Stew Pan and pour on them a Pint of Boiling water, then put in a sprig of Thyme and Winter savory or little Nutmeg and a little Salt, let
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same quantity of fresh water. to it, strain thro' a fine Sive, and boil it till it is as thick as Hasty-pudding, stir it all the time you are boiling it that it may be extremely smooth - when you first strain it, and before you set it on the Fire, put in one Spoonful Sugar - and two of Orange-flower Water when it is Boil'd enough, pour it into moulds for use. - To Fricasee Chickens or Rabbits Take the Chickens and Skin them cut them in pieces and dry them with a Cloth, fry them in Batter till they begin to brown then put them in your Stew Pan and pour on them a Pint of Boiling water, then put in a sprig of Thyme and Winter savory or little Nutmeg and a little Salt, let
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