A Fricacee of Lamb-stones, or Sweet-breads, or Chicken, or Veal, or Mutton
From The closet of Sir Kenelm Digby Knight opened, 1910
If you would have the meat first made brown and Rissole, fry it first with Butter, till it be brown on the outside.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 99. The excerpt below is the record exactly as published.
A FRICACEE OF LAMB-STONES, OR SWEET-BREADS, OR CHICKEN, OR VEAL, OR MUTTON Boil the meat in little pieces (if Chicken, flead and beaten) in the Pan with a pint of fair-water, with due seasoning. When it is very tender, put some Butter to it, and pour upon it a Liquor made of four yolks of Eggs beaten with a little white wine and someVer- juyce; and keep this in motion over the fire, till it be sufficiently thickened. Then pour it into a warm dish, and squeese some juyce of Orange upon it, and soserveitup. If you would have the meatfirst made brown and Risso/e, fry it first with Butter, till it be brown on the outside; then pour out all theButter, and put water to it, in which boil it, and do all as be- fore. If you like Onions or Garlike, you may put some to the water. Fresh broth may be used
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Cook this with the app: pantry check, scaling, and the assistant.