-

(10)

Cookery

To make a white Fricassy of Chicken

Take a Couple of Chicken skin them, cut them, not too Small,
throw them into warm water, wash them in two or three warm waters,
then take 2 sweet breads, boyled & cut in pieces, make a Strong Gravy
of Veal putting in a little bit of Mace, some pepper, & an Onion, put
your Gravy into a Stew pan with your Chicken Stewing them very
gently, when you think they are enough put in your Sweet breads, a
dozen of Coxcombs, Trufles Morrells & Mushrooms, then take a
quarter of a p^d of Butter mixed with a little flour to thicken it, with
with a Coffee cup of Cream keep it Stirring till it is of a good thickness.

A Calves head my be hashed the same way only leaveing the
Trufles & Morrells & Mushrooms, & add a Pallet

A Fillett of Beef Larded may be Dressed the same way
only with a brown Gravy

An [Iberico]

Take 1/2 a p^d of lean Beef & y^r Crag of a neck of Mutton (w^ch you are
to use afterwards) make a good Broth with it, cut the other part of the
neck into Cutlets, & beat them with a knife on both sides, then put it
in a Stew pan with the broth, a peice of Bacon stuck with Cloves,
2 onions, a bunch of thyme, Parsly, sweet marjoram, a Carrot & a
Turnip, & let y^m all stew with y^r mutton, take 2 Carrots, & 2 Turnips
pare them & cut y^m in peices, fry 'em in butter to brown, & some flour to
thicken it, take y^r broth from y^r meat & put it into y^r butter w^th 1 Onion a
sprig of thyme, y^r Bacon y^r fry'd Carrots & Turnips, leaveing out the other
& 1 Anchovy, stew these in the pan 'till it is thick, then take the best part
of the Meat, & put it in a dish, pour the Sauce & the rest of the Ingredients
over it, garnish with fry'd Bread, parsly, Lemon & sippits, take out the herbs
& onion when y.[] serve it up.