Fricasey Scate or Thornback white

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

To a pound of the flesh, put a quarter of a pint of water ↝ Water, tap [Tap water]
a little beaten mace ↝ Spices, mace, ground [Spices and Herbs]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little bundle of sweet herbs
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a quarter of a pint of good cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a piece of butter as big as a walnut rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
a glass of white wine ↝ Wine, white [Wine]
lemon ↝ Lemon, raw [Citrus fruits]

Instructions (5)

Cut the meat clean from the bone, skin it, and make it very clean.
Cut it into little pieces, about an inch broad and two inches long, lay it in your stew-pan.
To a pound of the flesh, put a quarter of a pint of water, a little beaten mace and grated nutmeg, a little bundle of sweet herbs and a little salt; cover it, and let it boil three minutes.
Take out the sweet herbs, put in a quarter of a pint of good cream, a piece of butter as big as a walnut rolled in flour, a glass of white wine, keep shaking the pan all the while one way till it is thick and smooth.
Then dish it up, and garnish with lemon.

Original Text

To fricasey Scate or Thornback white.
CUT the meat clean from the bone, skin it, and make it very clean. Cut it into little pieces, about an inch broad and two inches long, lay it in your stew-pan. To a pound of the flesh, put a quarter of a pint of water, a little beaten mace and grated nutmeg, a little bundle of sweet herbs and a little salt; cover it, and let it boil three minutes. Take out the sweet herbs, put in a quarter of a pint of good cream, a piece of butter as big as a walnut rolled in flour, a glass of white wine, keep shaking the pan all the while one way till it is thick and smooth. Then dish it up, and garnish with lemon.

Notes

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