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29. Brown Fricasseed Chicken or Rabbit,
You must take your young rabbit
or chicken and skin
it; then cut it into very small pieces,
and rub these with
yolks of egg. Have ready some grated
bread, a little beaten
mace, and a little grated nutmeg mixed
together; roll the meat
in it. Place a little butter in your
stew-pan, and when it
is melted, put in your meat ; fry
it to a fine brown color,
and take care that none sticks to
the bottom of the pan ;
then pour the butter gravy, and introduce
half a pint
of gravy, a glass of red wine, a few
mushrooms a little salt
and a piece of butter rolled in flour.
When the whole is of
due thickness, dish it up and send
it to table.
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