To Fricasee it Brown

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    • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take your Fish as above, flour it, and fry it of a fine brown, in fresh Butter; then take it up, lay it before the Fire to keep warm, pour the Fat out of the Pan, shake in a little Flour, and with a Spoon, stir in a Piece of Butter as big as an Egg. Stir it round till it is well mixed in the Pan, then pour in a quarter of a Pint of Water, stir it round, shake in a very little beaten Pepper, a little beaten Mace, put in an Onion, and a little Bundle of Sweet Herbs, an Anchovy, shake it round, and let it boil; then pour in a quarter of a Pint of Red Wine, and a Spoonful of Ketchup, a little Juice of Lemon; stir it all together, and let it boil. When it is enough, take out the Sweet Herbs and Onion, and put in the Fish to heat; then dish it up, and Garnish with Lemon.