made Plain and Eafy « 23 
few muftirooms, or two fpoonfuls of the pickle, a little fait (if 
wanted' and a piece of butter rolled in flour. When it is of a 
fine thicknefs difh it up, and fend it to table. 
2 "0 make a white fricafey t 
YOU may take two chickens or rabbits, fkin them and cut 
them into little pieces. Lay them into warm water to draw 
out all the blood, and then lay them in a clean cloth to dry : 
put them into a ftew-pan with milk and water, flew them till 
they are tender, and then take a clean pan, put in half a pint 
of cream, and a quarter of a pound of butter; ftir it together 
till the butter is melted, but you mu ft be fure to keep it ftirring 
all the time or it will be greafy, and then with a fork take the 
chickens or rabbits out of the ftew-pan and put into the fauce- 
pan to the butter and cream. Have ready a little mace dried 
and beat fine, a very little nutmeg, a few muftirooms, fhake all 
together for a minute or two, and difh it up. If you have no 
muftirooms a fpoonful of the pickle does full as well, and gives 
it a pretty tartnefs. This is a very pretty fauce for a breaft of 
veal roafted. 
¥0 fricafey chickens , rabbits, lamb, veal y &c 9 
DO them the fame way. 
A fecond way to make a white fricafey. 
YOU muft take two or three rabbits or chickens, fkin 
them, and lay them in warm water, and dry them with a clean 
cloth. Put them into a ftew-pan with a blade or two of mace, 
a little black and white pepper, an onion, a little bundle of 
fweet-herbs, and do but juft cover them with water : Hew them 
till they are tender, then with a fork take them out, ft rain 
the liquor, and put them into the pan again with half a pint of 
the liquor and half a pint of cream, the yolks of two eggs 
beat well, half a nutmeg grated, a glafs of white wine, a 
little piece of butter rolled in flour, and a gill of muftirooms ; 
keep ftirring all together, all the while one way, till it is fniooth 
and of a fine thicknefs, ar.i then difh it up. Add what you 
p.eafe. 
C 4 
A third 
