Mrs Glasse’s White Fricassée of Fish (1747)

Preparation info
  • Serves


    • Difficulty


Appears in
The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This recipe is extremely simple, extravagant and excellent. I had never been given such a fricassée until I made it myself, but once served it will be asked for again.


  • lb. (1-¼ k.) haddock or halibut or turbot, lemon soles, large plaice or whiting*
  • <


The fish must be skinned, boned and cut into pieces, 2 by 1 inches (5 by cm.).

Put all the pieces in a large shallow saucepan with