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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 71
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from Fat & half a Pint of Madeira Wine or according to the Quantity of Meat; then put it into a deep Dish & lay force Meat Balls upon it & cover it with Pepper butter'd & put close to the Rim of the Dish & bake it; when it is enough have Yolks of Eggs boil'd hard & garnish with these whole, & Lemon cut in Lumps - Sturgeon is done the same Way leaving out the Fat & Tripe - A white Fricassee. Take Rabbit or Chicken & cut it as you please, & put it in the Stew Pan with Water, & when it boils scum it well; let it boil 10 Minutes, then strain it & let your Chicken be quite
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from Fat & half a Pint of Madeira Wine or according to the Quantity of Meat; then put it into a deep Dish & lay force Meat Balls upon it & cover it with Pepper butter'd & put close to the Rim of the Dish & bake it; when it is enough have Yolks of Eggs boil'd hard & garnish with these whole, & Lemon cut in Lumps - Sturgeon is done the same Way leaving out the Fat & Tripe - A white Fricassee. Take Rabbit or Chicken & cut it as you please, & put it in the Stew Pan with Water, & when it boils scum it well; let it boil 10 Minutes, then strain it & let your Chicken be quite
Szathmary Culinary Manuscripts and Cookbooks
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