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Classic
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page 121
the dish with sliced lemon, or pickled mushrooms.
To fricasee Chicken brown.
Cut up the chickens raw, in the manner as you do for eating, and flat the pieces
a little with a rolling-pin. Fry them of a light brown; afterwards put them into
a stew-pan, with a sufficient quantity, but not too much gravy, a spoonful or
two of white wine, to two or three chickens, and a little nutmeg and salt.
Thicken it up with flour and butter. Garnish with sippets within the dish, and
with crisp parsley on the rim.
To fricasee Pigeons.
Quarter each pigeon, and fry them. Take some green pease, and fry them also till
they be like to burst. Then pour boiling water upon them, and season the liquor
with pepper, salt, onions, garlic, parsley, and vinegar. Thicken with yolks of
eggs.
To fricasee Cod.
Take the zounds, blanch them, then make them very clean, and cut them into
little pieces. If they are dried zounds, you must first boil them tender. Get
some of the roes, blanch them and wash them clean, cut them into round pieces
about an inch thick, with some of the livers, an equal quantity of each, to make
a handsome dish, and a piece of cod of
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