few mushrooms, or two spoonfuls of the pickle, a little salt (if wanted) and a piece of butter rolled in flour. When it is of a fine thickness dish it up, and send it to table.
To make a white fricasey.
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 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 dried 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. To Make White Fricasey.
To fricasey chickens, rabbits, lamb, veal, &c.
DO them same way.
A second way to make a white fricasey.
YOU must take two or three rabbits or chickens, skin them, and lay them in warm water, and dry them with a clean cloth. Put them into a stew-pan with a blade or two of mace, a little black and white pepper, an onion, a little bundle of sweet-herbs, and do but just cover them with water: stew them till they are tender, then with a fork take them out, stew them till they are tender, then with a fork take them out, strain the liquor, and put them into the pan again with half a pint of the liquor and half a pint of cream, the yolks of two eggs beat well, half a nutmeg grated, a glass of white wine, a little piece of butter rolled in flour, and a gill of mushrooms; keep stirring all together, all the while one way, till it is smooth and of a fine thickness, and then dish it up. Add what you please.
