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James Doak cookbook: The art of cookery, circa 1760s
Page 33
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To make a white fricasey You must take two of the rabbits or chickens skin them and lay them in warm water and dry them with a clean linning cloth put them in to a stewpan with a blade or two of mace a little black or white peper an onion a little bundle of [sweet?] herbs and do just cover them with water stew them till they are tender then with a fork take them out Strain the [licker?] and put them into the pan again with half a pint of the liquor and half a pint of cream the yolks of two eggs beat well half a nutmeg greated a glass of white wine a little piece of butter roled in flower and a gil of mushrooms keep stirring all together all the white one way til it is smoth and of a fine thickness and then dish it up add what you pleas To Fricasey Tripe take a piece of [doble?] tripe cut it into slices two inches long and half an inch broad put them into your stew pan and sprinkle a little salt over them then put in a bunch of sweet herbs a little lemon peel an onions a little anchovy pickle and a bay leaf put all these to the tripe then put
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To make a white fricasey You must take two of the rabbits or chickens skin them and lay them in warm water and dry them with a clean linning cloth put them in to a stewpan with a blade or two of mace a little black or white peper an onion a little bundle of [sweet?] herbs and do just cover them with water stew them till they are tender then with a fork take them out Strain the [licker?] and put them into the pan again with half a pint of the liquor and half a pint of cream the yolks of two eggs beat well half a nutmeg greated a glass of white wine a little piece of butter roled in flower and a gil of mushrooms keep stirring all together all the white one way til it is smoth and of a fine thickness and then dish it up add what you pleas To Fricasey Tripe take a piece of [doble?] tripe cut it into slices two inches long and half an inch broad put them into your stew pan and sprinkle a little salt over them then put in a bunch of sweet herbs a little lemon peel an onions a little anchovy pickle and a bay leaf put all these to the tripe then put
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