To fricassée CHICKENS

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

CHICKENS ↝ Chicken, ground, raw [Poultry Products]
a little fair water ↝ Water, tap [Tap water]
a good piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little lemon pickle ↝ Pickles, dill [Olives, pickles, pickled vegetables]
half a lemon ↝ Lemon, raw [Citrus fruits]
a glass of white wine ↝ Wine, white [Wine]
one anchovy
a little mace ↝ Spices, mace, ground [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
an onion stuck with cloves ↝ Onions, raw [Vegetables and Vegetable Products]
a bunch of lemon thyme ↝ Thyme, fresh [Spices and Herbs]
sweet marjoram ↝ Peppers, sweet, red, raw [Vegetables and Vegetable Products]

Instructions (5)

Skin the chickens, and cut them in small pieces.
Wash them in warm water, and then dry them very clean with a cloth.
Season them with pepper and salt.
Put them into a stew-pan, with a little fair water, and a good piece of butter, a little lemon pickle, or half a lemon, a glass of white wine, one anchovy, a little mace and nutmeg, an onion stuck with cloves, a bunch of lemon thyme and sweet marjoram.
Let them stew together till your chickens are tender.

Original Text

To fricassée CHICKENS.

SKIN them, and cut them in small pieces, wash them in warm water, and then dry them very clean with a cloth, season them with pepper and salt, and then put them into a stew-pan, with a little fair water, and a good piece of butter, a little lemon pickle, or half a lemon, a glass of white wine, one anchovy, a little mace and nutmeg, an onion stuck with cloves, a bunch of lemon thyme and sweet marjoram, let them stew together till your chickens are tender, and then lay

Notes

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