Chicken, to fricassee. No. 4.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (6)
  1. Have a frying-pan, with sufficient liquor to cover your chicken cut into pieces; half of the liquor to be white wine and water.
  2. Take one nutmeg sliced, half a dozen cloves, three blades of mace, and some whole pepper; boil all these together in a frying-pan.
  3. Put half a pound of fresh butter and skim it clean.
  4. Then put in your chickens, and boil them till tender; add a small quantity of parsley.
  5. Take four yolks and two whites of eggs; beat them well with some thick butter, and put it to your chicken in the pan.
  6. Toss it over a slow fire till thick, and serve it up with sippets.
Original Text
Chicken, to fricassee. No. 4. Have a frying-pan, with sufficient liquor to cover your chicken cut into pieces; half of the liquor to be white wine and water. Take one nutmeg sliced, half a dozen cloves, three blades of mace, and some whole pepper; boil all these together in a frying-pan; put half a pound of fresh butter and skim it clean; then put in your chickens, and boil them till tender; add a small quantity of parsley. Take four yolks and two whites of eggs; beat them well with some thick butter, and put it to your chicken in the pan; toss it over a slow fire till thick, and serve it up with sippets.
Notes
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