To Make a Ffrycacee of Chicken

Preparation info

  • To serve


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This recipe, outrageous in itself as in its spelling, comes from the Reading manuscript and is dated 1765.

‘Take five chicken cut them in pieces as big as oysters season them with mace, nutmeg and pepper and salt, swett margerum and time, a pint of white wine, two ladles full of strong broth, 2 anchovies, 3 shallots, some balls of forced meat, lemon sliced, let it all stew till they are ten