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CHAP. XXI.

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i dhang baserity belt ban word n'elle. and noM Fricafey of Chickens.

A FTER you have drawn and washed your Chickens,

half boil them, then take them up and cut them in Pieces, and put them in a Frying-pan, and fry them in Butter, then take them out of the Pan and clean it, and put in fome strong Broth, fome White Wine,, fome grated Nutmeg, a little Pepper and Salt, and a Bunch of Sweet Herbs, and a Shalot or two; let thefe, with two or three Anchovies, ftew on a flow Fire and boil up; then beat it up with Butter and Eggs, 'till it is thick; and put your Chickens in, and toss them well together; lay Sippets in the Dish, and ferve it up with fliced Lemon and fried Parley.

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Another Fricafey of Chickens or Rabbits.

ET Rabbits or Chickens; but if Chickens, you muft skin them; cut them into finall Pieces, and beat them flat, and lard them with Bacon; feafon it with Salt, Pepper, and Mace; drudge it with Flour, and fry it in fweet Butter, to a good Colour; then get the Quantity. of good Gravy as your Fricafey requires, with Oysters and Mushrooms, two or three Anchovies, and fome Shalot, a Bunch of Sweet Herbs, and if you like it, a Glass of Claret; feafon it high, and before you put in your Meat, fimmer it well together, 'till the Goodness of the Herbs

is out; then take out the Herbs, and Anchovy Bones, and cut a Lemon in Dice, and put in with your Chickens or Rabbits, and let it flew gently 'till it be tender; but be fure to keep it ftirring all the while it is over the Fire, and make it as thick as Cream, and ferve it up with ForceMeat Balls, crifp'd Bacon, and fried Oysters, and garnish it volont as you like.

HA

ALF roaft or parboil your Chickens, then skin them, and cut them in Pieces, and stew them in ftrong Broth, with fome Pepper, and a Blade of Mace, with a little Salt, two Anchovies and a fmall Onion ; let it ftew 'till it is tender, then take out your Onion, and put in a Quarter of a Pint of Cream, a Piece of Butter, work'd up in Flour, and the Yolks of two Eggs well beaten, and ftir it over the Fire 'till it is as thick as Cream, and wring in the Juice of a Lemon, and be careful it don't curdle; ferve it up on Sippets, and put over it fome Mushrooms and Oysters.

To make a Fricafey of Ox Palates.

Aving Ox Palates, after they are boiled very tender, blanch and pare them clean, feafon them with fine beaten Cloves, Nutmeg, Pepper, Salt, and grated Bread: Then fry your Palates in Butter 'till they are brown on both Sides, take them out, and put them into a Dish, adding thereto fome Mutton Gravy, in which two or three Anchovies are diffolved; grate in your Sauce a lit tle Nutmeg, fqueeze in the Juice of a Lemon, and fend them to the Table.

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Another Fricafey of Chickens.

Aving three Chickens, about fix Months old, flea them, and cut them in Pieces, put them into your Stew-pam, with as much Gravy and Water, as juft to cover them, put in two Anchovies, well washed, fome whole Pepper, Salt, and a Blade of Mace, a fmall Onion, and a few Cloves; fet them to ftew gently over a flow clear Fire, and when they are near enough, take them from the Liquor, and fry them in Vinegar, but a very little; strain the Liquor, and take as much of it as you will want for Sauce, put to it a little Parsley, Thyme and Sorrel boiled green, and fhred fine; half a Pint of fweet Cream, two Yolks of Eggs well beaten, fome grated Nutmeg; shake them all over the Fire, 'till it is thick; add to it half a Pound of Butter, and shake it 'till it is melted, and then ferve it up.

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A Fricafey made for an Instalment Dinner at Windsor. Aving fix fquab Pigeons, and fix fmall Chickens, fcald them, and trufs them and fet them by, and then have fome Lamb's Stones, blanched, parboiled, and fliced, and fry fome Sweetbreads floured; have alfo fome Afparagus Tops, the Yolks of two Eggs; fome Pistacho Nut Shells, the Marrow of fix Marrow Bones; let half the Marrow be fried in white Butter; let it be kept warm 'till Dinner Time; then take your Stew-pan and fry the Fowls and Pigeons with fweet Butter, when fried, pour out the Butter, and put to them fome Gravy, large fried Oyfters, and a little Salt, and put in the hard Yolks of Eggs, the rest of the Sweetbreads not fried, the Pistacho

Nuts,

Nuts, Afparagus and Marrow; then flew them well, and put in a little grated Nutmeg, a little Pepper, and a little Shalot, and three or four Spoonfuls of White Wine; then have the Yolks of ten Eggs diffolved in a Difh, with fore White Wine Vinegar, and a little beaten Mace, and put it to the Fricafey, and cut fome White Bread in Sippets, and Jay at the Bottom of the Dish, fet on Charcoal, with fome Gravy; then give the Fricafey two or three Toffes up, and pour it on the Sippets. Garnish your Dish with fried Sweetbreads, Marrow, Oyfters, and fliced Almonds, and ferve it up.

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Fricafey of Pigeons.

I

U must take eight Pigeons new killed, cut them into fmall Pieces, and put them into a Frying-pan with a Pint of Claret, and a Pint of Water; feafon your Pigeons with Salt, and Pepper; then take a little Sweet Marjoram, Thyme, a few Cives, or an Onion; fhred the Herbs very fmall, and put them into the Frying-pan with the Pigeons, with a good Piece of Butter; fo let them boil gently, 'till there be no more Liquor left than will ferve for the Sauce; then beat four Yolks of Eggs, with a Spoonful and half of Vinegar, and half a Nutmeg grated; when it is enough, put the Meat on the one Side of the Pan, and the Liquor on the other. Then put the Eggs into the Liquor on the Fire, and ftir it 'till it is the Thickness of Cream, then put the Meat into the Dish, and pour over the Sauce, lay crifp'd Bacon and 'Oyfters over it, and garnifh with rafp'd Lemon; fo ferve it.

Fricafey

Fricafey of Mushrooms.

ET the largest and biggest Mushrooms you can get, and fome finall ones amongst them; cut the largeft into four Pieces, peel them and throw them into Salt and Water, let them lie in the Water and Salt half an Hour; then take them out and put them into a Bell-Metal or filver Skillet, and ftew them in their own Liquor, with a little Cream to make them look white, and cut hard; lefs than half an Hour will ftew them; then strain them out into a Sieve, and take a Quarter of a Pint of that Liquor they were ftewed in, with as much White Wine and ftrong Gravy, boil all thefe together with a little whole white Pepper, Mace and Nutmeg, two Anchovies, one Sprig of Thyme, a Shalot or two; feafon it very high to your Tafte, with thefe Things: When it has boiled well together, ftrain out the Spice, Anchovy Bones and Shalot, and put it into your Stew-pan again with the Mushrooms to it, and have ready the Yolks of three Eggs, with the Quantity of as much Butter as an Egg rolled up in Flour, and beat it well with a Spoonful of Cream, and fo fhake it up together, the Mushrooms and all very thick, fo that it may hang about the Fricafey, and fcald a little Spinage and shake over it; fo ferve it.

GE

Fricafey of Tripe.

ET a double Tripe, cut fome of the fat Part in Slices, and dip them in Eggs or a Batter, and fry them to lay round your Dish; and the other Part cut, fome in long Slips, and fome in Dice, and tofs them up with Mint, Onion, chopp'd Parsley, melted Butter, Yolks

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