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Catherine Russell cookbook, ca. 1740s
Page 16
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To Make a Brown Frigacie Take 2 Rabitts and cut 'em in Peices and beat em and Season 'em and fry them brown with Butter take three quarters of Gravie and a quarter of Clarrett Some Oysters and Some forced Meat Balls then take a peice of Bread and roast it Brown and grate it very Fine and take a quarter of a pound of Butter and Roub it in Your grated bread and put it into Your sauce and thick it up then pour it into Your Rabitts and fry Oysters in Butter some of Your Oysters and forced Meat Balls to Garnish the Dish A Gennett of Lamb Take a hind quarter of Lamb and stuff it with Forced Meat made with fat of Lamb then frigacie the Loyn with the same way with the frigacie of forced Meat and Oysters Potted Mulletts Take a Mullet and boyle it and take the bones out then Season it with pepper Salt Cloves mace Nutmegg and beat it together & melt butter thick and pour it over
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To Make a Brown Frigacie Take 2 Rabitts and cut 'em in Peices and beat em and Season 'em and fry them brown with Butter take three quarters of Gravie and a quarter of Clarrett Some Oysters and Some forced Meat Balls then take a peice of Bread and roast it Brown and grate it very Fine and take a quarter of a pound of Butter and Roub it in Your grated bread and put it into Your sauce and thick it up then pour it into Your Rabitts and fry Oysters in Butter some of Your Oysters and forced Meat Balls to Garnish the Dish A Gennett of Lamb Take a hind quarter of Lamb and stuff it with Forced Meat made with fat of Lamb then frigacie the Loyn with the same way with the frigacie of forced Meat and Oysters Potted Mulletts Take a Mullet and boyle it and take the bones out then Season it with pepper Salt Cloves mace Nutmegg and beat it together & melt butter thick and pour it over
Szathmary Culinary Manuscripts and Cookbooks
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