Name: To Make a Ffrycacee of Chicken
Yield: To serve 6–8
Cuisine: United Kingdom
Ingredients: pepper and salt; 2 onions, 2 carrots, and a bouquet garni for the stock; 3 or 4 shallots or 2 medium onions; 1 teaspoon finely chopped thyme; 18 small triangular croûtons (sippets) of fried bread; ½ lb. (240 g.) button mushrooms, lightly sauté (these replace the oysters, but fresh or tinned oysters can be used if preferred); 2 teaspoons finely chopped parsley; 1 lemon cut into 8; 4 tablespoons flour; ½ teaspoon ground nutmeg; 5 oz. (135 g.) butter; 1½ oz. (45 g.) butter; 1 small onion, very finely chopped and just softened in butter; egg yolk; 2 teaspoons chopped thyme and marjoram mixed; 2 anchovy fillets chopped small; ½ bottle dry white wine; 1 pint (6 dl.) well-flavoured chicken stock; 2 egg yolks; 3 oz. (90 g.) white breadcrumbs; 2 chickens of 2½-3 lb. (1–1½ k.) each

Preparation info

To serve
6–8

Difficulty
Complex

Appears in

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