Fricassee of Meat

Ingredients

• slices of Meat
• a lump of butter
• some sliced onions
• the liquor in which the Meat was stewed

Method

1. 1

   Drain the slices of Meat, rub over with curds, put them in a frying-pan with a lump of butter, and fry till browned.

2. 2

   Take out the Meat, put some sliced onions in the butter, and brown them.

3. 3

   Put the Meat and onions in a saucepan with the liquor, place the lid on the pan, and let the liquor simmer till reduced to a thick consistency, and the Meat quite tender.

4. 4

   When cooked, turn the fricassee onto a hot dish, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 484. The excerpt below is the record exactly as published.

slices of Meat, rub over with curds, put them in a frying- pan with a lump of butter, and fry till browned ; take out the Meat, put some sliced onions in the butter, and brown them. Put the Meat and onions in a saucepan with the liquor in which the Meat was stewed

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