To Make a White Fricasey

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


You may take two Chickens or Rabbits, skin them, and cut them into little Pieces; lay them into warm Water to draw out all the Blood, and then lay them in a clean Cloth to dry: Put them into a Stew-pan with Milk and Water, Stew them till they are tender, and then take a clean Pan, put in Half a Pint of Cream and a Quarter of a Pound of Butter; stir it together till the Butter is melted, but you must be sure to keep it stirring all the Time or it will be greasy, and then with a Fork take the Chickens or Rabbits out of the Stew-pan and put into the Sauce-pan to the Butter and Cream: Have ready a little Mace dry’d and beat fine, a very little Nutmeg, a few Mushrooms, shake all together for a Minute or two, and dish it up. If you have no Mushrooms a Spoonful of the Pickle does full as well, and gives it a pretty Tartness. This is a very pretty Sauce for a Breast of Veal roasted.