gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
White Fricasseed Chicken or Rabbit
From The thorough good cook, 1895
Serves 2
Can also be made with lamb or veal.
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 147. The excerpt below is the record exactly as published.
a few mushrooms, a little salt, and a piece of butter rolled in flour. When the whole is of due thickness, dish it up and send it to table. 30. White Fricasseed Chicken or Rabbit. Take your chicken or rabbit, skin it, and cut it into small pieces ; place them in warm water to draAv out the . FOULTRT, GAME, ETC. 261 blood, and tlien lay tlieiii in a clean cloth to dry. Put them into a stew-pan with milk and Avater, stew them till they are tender. Then take a clean pan, put in lialf a pint of cream and a quarter of a pound of butter ; stir it together till the butter is melted — 3'ou must be sure to keep it stirring all the time, or it will be greasy. Then Avith a fork take the chicken or rabbit out of the stew-pan, and put it into a saucepan Avith the butter and cream. HaA^e ready a little mace, dried and beaten fine, a very little nutmeg
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.