Brown Fricasseed Chicken or Rabbit

Ingredients

• young rabbit or chicken
• yolks of egg
• some grated bread
• a little beaten mace
• a little grated nutmeg
• half a pint of gravy
• a glass of red wine
• a few mushrooms
• a little salt
• a piece of butter rolled in flour

Method

1. 1

   Skin and cut the rabbit or chicken into small pieces, rub with egg yolks, roll in bread mixture, and fry until brown.

2. 2

   Add gravy, wine, mushrooms, salt, and butter.

3. 3

   Cook until thick.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 147. The excerpt below is the record exactly as published.

Brown Fricasseed Chicken or Kabbit. You must take your young rabbit or chicken and skin it; then cut it into very small pieces, and rub these Avitli yolks of egg. Have ready some grated bread, a little beaten mace, and a little grated nutmeg mixed together; roll the meat in it. Place a little butter in your stew-pan, and when it is melted, put in your meat ; fry it to a fine brown colour, and take care that none sticks to the bottom of the pan ; then pour the butter away, and introduce half a pint of gravy, a glass of red wine, a few mushrooms, a little salt, and a piece of butter rolled in flour

Cook this with the app: pantry check, scaling, and the assistant.