Take your chicken or rabbit, skin it, and cut it into
small pieces ; place them in warm water to draw out the
blood, and then lay them in a clean cloth to dry. Put them
into a stew-pan with milk and water, stew them till they
are tender. Then take a clean pan, put in half a pint
of cream and a quarter of a pound of butter; stir it together
till the butter is melted-you must be sure to keep it
stirring all the time, or it will be greasy. Then with a fork
take the chicken or rabbit out of the stew-pan, and put it
into a saucepan with the butter and cream. Have ready
a little mace, dried and beaten fine, a very little nutmeg,
a few mushrooms ; shake all together for a minute or two,
and dish up. Lamb and veal may be done in the same way.

Return home to Eat Dangerously Central! Many more cookbooks and websites await your clicks!

Or, visit our collection of funny, unique, and homestyle food related links! And, submit your own suggestions if you want!