White Fricasey

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (11)
  1. Skin the chickens or rabbits and cut them into little pieces.
  2. Lay them into warm water to draw out all the blood.
  3. Lay them in a clean cloth to dry.
  4. Put them into a stew-pan with milk and water, stew them till they are tender.
  5. Take a clean pan, put in half a pint of cream, and a quarter of a pound of butter.
  6. Stir it together till the butter is melted, ensuring to keep it stirring all the time to prevent greasiness.
  7. With a fork, take the chickens or rabbits out of the stew-pan and put them into the sauce-pan with the butter and cream.
  8. Add a little mace dried and beat fine, a very little nutmeg, and a few mushrooms.
  9. Shake all together for a minute or two.
  10. Dish it up.
  11. If mushrooms are unavailable, a spoonful of pickle can be used for tartness.
Original Text
To make a White Fricasey. YOU may take two chickens or rabbits, skin them and cut them into little pieces. Lay them into warm water to draw out all the blood, and then lay them in a clean cloth to dry: put them into a stew-pan with milk and water, stew them till they are tender, and then take a clean pan, put in half a pint of cream, and a quarter of a pound of butter; stir it together till the butter is melted, but you must be sure to keep it stirring all the time or it will be greasy, and then with a fork take the chickens or rabbits out of the stew-pan, and put them into the sauce-pan, butter and cream. Have ready a little mace dried and beat fine, a very little nutmeg, a few mushrooms, shake all together for a minute or two, and dish it up. If you have no mushrooms, a spoonful of the pickle does full as well; it gives it a pretty tartness. This is a very pretty sauce for a breast of veal roasted.
Notes
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