Brown Fricasey

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
meat
coating
cooking fat
sauce
Instructions (9)
  1. Take your rabbits or chickens and skin them, then cut them into small pieces.
  2. Rub the meat over with yolks of eggs.
  3. Have ready some grated bread, a little beaten mace, and a little grated nutmeg, mixed together.
  4. Roll the meat in the bread and spice mixture.
  5. Put a little butter into your stew-pan, and when it is melted put in your meat.
  6. Fry it of a fine brown, and take care they don't stick to the bottom of the pan.
  7. Pour the butter from them.
  8. Pour in half a pint of gravy, a glass of red wine, a few mushrooms, or two spoonfuls of the pickle, a little salt (if wanted) and a piece of butter rolled in flour.
  9. When it is of a fine thickness dish it up, and send it to table.
Original Text
To make a Brown Fricasey. YOU must take your rabbits or chickens and skin them, then cut them into small pieces, and rub them over with yolks of eggs. Have ready some grated bread, a little beaten mace, and a little grated nutmeg, mixed together, then roll them in it; put a little butter into your stew-pan, and when it is melted put in your meat. Fry it of a fine brown, and take care they don't stick to the bottom of the pan, then pour the butter from them, and pour in half a pint of gravy, a glass of red wine, a few mushrooms, or two spoonfuls of the pickle, a little salt (if wanted) and a piece of butter rolled in flour. When it is of a fine thickness dish it up, and send it to table.
Notes
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