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Chicken To Fricassee No 4

(Poultry.) - (The Lady's Own Cookery Book)







Have a frying-pan, with sufficient liquor to cover your chicken cut into

pieces; half of the liquor to be white wine and water. Take one nutmeg

sliced, half a dozen cloves, three blades of mace, and some whole

pepper; boil all these together in a frying-pan; put half a pound of

fresh butter and skim it clean; then put in your chickens, and boil them

till tender; add a small quantity of parsley. Take four yolks and two

whites of eggs; beat them well with some thick butter, and put it to

your chicken in the pan; toss it over a slow fire till thick, and serve

it up with sippets.











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