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English cookbook, ca. 1824
Page 35
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White Sauce for Friscasee, Fowls, Rabbits, Vegetables [?] Stew with a little water, the feet or necks of chickens, or a little raw or [?] veal. If these are not on hand the water in which fowls or rabbits have been boiled will suffice, with a bit of Lemon peel, some sliced onion, some white peeper corns, a little pounded mace or nutmeg and a bunch of sweet herbs until the flavour is good; then strain it and add a little good cream, a piece of butter and a little flour, salt to taste. A yolk of an egg is sometimes used instead of Cream, but the latter is better.
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White Sauce for Friscasee, Fowls, Rabbits, Vegetables [?] Stew with a little water, the feet or necks of chickens, or a little raw or [?] veal. If these are not on hand the water in which fowls or rabbits have been boiled will suffice, with a bit of Lemon peel, some sliced onion, some white peeper corns, a little pounded mace or nutmeg and a bunch of sweet herbs until the flavour is good; then strain it and add a little good cream, a piece of butter and a little flour, salt to taste. A yolk of an egg is sometimes used instead of Cream, but the latter is better.
Szathmary Culinary Manuscripts and Cookbooks
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