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James Doak cookbook: The art of cookery, circa 1760s
Page 20
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and put to it a little Beaten mace; half a nutmeg grated a little salt, a gill of White Wine. and a few Mushrooms; stir it all together. then take the Chickens out of the Sauce pan, throw away what they are Boil'd in. Clean the pan, and put in the Chickens and Sauce together: keep the pan shaking round till they are quite hot, and dish them up. garnish with Lemon. they will be very good without Wine Fricasey Rabbits Lamb & Sweet bread or tripe the Same way Another Way to fricasey tripe Take a piece of Double tripe, cut it into slices 2 Inches long and half an Inch Broad, put them into a Stew pan, and sprinkle a little Salt over them; then put in a Bunch of Sweet herbs, a little Lemon peal, an Onion, a little anchovy Pickle, and a Bayleaf; put all these to the tripe, then put in just Water enough to cover them, and let them stew till the Tripe is very tender; then take out your tripe and strain the Liquour out, shred a Spoonfull of Capers; and put to them a glass of white Wine Carried over
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and put to it a little Beaten mace; half a nutmeg grated a little salt, a gill of White Wine. and a few Mushrooms; stir it all together. then take the Chickens out of the Sauce pan, throw away what they are Boil'd in. Clean the pan, and put in the Chickens and Sauce together: keep the pan shaking round till they are quite hot, and dish them up. garnish with Lemon. they will be very good without Wine Fricasey Rabbits Lamb & Sweet bread or tripe the Same way Another Way to fricasey tripe Take a piece of Double tripe, cut it into slices 2 Inches long and half an Inch Broad, put them into a Stew pan, and sprinkle a little Salt over them; then put in a Bunch of Sweet herbs, a little Lemon peal, an Onion, a little anchovy Pickle, and a Bayleaf; put all these to the tripe, then put in just Water enough to cover them, and let them stew till the Tripe is very tender; then take out your tripe and strain the Liquour out, shred a Spoonfull of Capers; and put to them a glass of white Wine Carried over
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