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English cookbook, 1700
Page 30a
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A White Fricase of Chicken Skin your chicken & cut them in handsome quarters - leave out the neck part, lay 'em in a pan & pour three or four quarts of boiling water over them, Stir 'em with a Spoon & cover them close for an hour than pour off the cold & add fresh boiling water to them and when they have lain for the flesh to be set take them out & dry them very well in a Cloth take a piece of butter & put it in a stew pan with a little boiling water & lay in your Chicken with one Anchove clean'd & cut small an Onion Stuck with Cloves, a bunch of sweet herbs, salt & two or three blades of mace, cover it all down & let it stew till your Chicken is done enough take them out of your gravy & strain your liquor into a Pan. Let it stand 'till settled, then pour off the clear, clean your Stew Pan & lay in your Chicken & pour the gravy to them with a quarter of a pound of butter melted very thick & a quarter of a pint of Cream take the yolks of two Eggs, beat well with another quarter of a pint of Cream while your Stew pan is boiling pour it into the Pan & toss it well that it may not curdle take it off the fire & squeeze some juice of Lemon into it you may add Mushrooms Artychoke bottoms truffles Morrels &c Cook Nichols
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A White Fricase of Chicken Skin your chicken & cut them in handsome quarters - leave out the neck part, lay 'em in a pan & pour three or four quarts of boiling water over them, Stir 'em with a Spoon & cover them close for an hour than pour off the cold & add fresh boiling water to them and when they have lain for the flesh to be set take them out & dry them very well in a Cloth take a piece of butter & put it in a stew pan with a little boiling water & lay in your Chicken with one Anchove clean'd & cut small an Onion Stuck with Cloves, a bunch of sweet herbs, salt & two or three blades of mace, cover it all down & let it stew till your Chicken is done enough take them out of your gravy & strain your liquor into a Pan. Let it stand 'till settled, then pour off the clear, clean your Stew Pan & lay in your Chicken & pour the gravy to them with a quarter of a pound of butter melted very thick & a quarter of a pint of Cream take the yolks of two Eggs, beat well with another quarter of a pint of Cream while your Stew pan is boiling pour it into the Pan & toss it well that it may not curdle take it off the fire & squeeze some juice of Lemon into it you may add Mushrooms Artychoke bottoms truffles Morrels &c Cook Nichols
Szathmary Culinary Manuscripts and Cookbooks
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