24 
The Art of Cookery , 
A third way of making a white fricafey . 
TAKE three chickens, (kin them, cut them into final! 
pieces ; that is, every joint afunder ; lay them in warm water, 
for a quarter of an hour, take them out and dry them with a 
cloth, then put them into a flew-pan with milk and water, and 
boll them tender: take a pint of good cream, a quarter of a 
pound of butter, and ftir it till it is thick, then let it ftand till 
it is cool, and put to it a little beaten mace, half a nutmeg 
grated, a little fait, a gill of white wine, and a few mufhrooms; 
ftir all together, then take the chickens out of the ftew-pan, 
throw 7 ’ away what they are boiled in, clean the pan and put in 
the chickens and fauce together : keep the pan (baking round 
till they are quite hot, and difh them up, Garnifh with lemon. 
They will be very good without wine. 
To fricafey rabbits^ lamb, fweetbreads, or tripe. 
DO them the fame way. 
Another way to fricafey tripe. 
TAKE a piece of double tripe, cut it into fiices two inches 
long, and half an inch broad, put them into your ftew-pan, and 
fprinkle a little fait over them; then put in a bunch of fweet- 
herbs, a little lemon-peel, an onion, a little anchovy pickle, 
and a bay-leaf; put all thefe to the tripe, then put in juft wa¬ 
ter enough to cover them, and let them flew till the tripe is 
very tender: then take out the tripe and drain the liquor out, 
fhred a fpoonful of capers, and put to them a glafs of white wine, 
and half a pint of the liquor they were ftewed in. Let it boil a 
little while, then put in your tripe, and beat the yolks of three 
eggs ; put into your eggs a little mace, two cloves, a little nut¬ 
meg dried and beat fine, a fmall handful of parfley picked and 
ihred fine, a piece of butter rolled in flour, and a quarter of a 
pint of cream : mix all thefe well together, and put them into 
your ftew-pan, keep them ftirring one way all the while, and 
when it is of a fine thicknefs and fmooth, difh it up, and garnifh 
the difh with lemon. You are to obferve that all fauces which 
have eggs or cream in, you muft keep ftirring one way all the 
while they are on the fire, or they will turn to curds. You may 
add white walnut pickle, or mufhrooms, in the room of capers, 
juft to make your fauce a little tart. 
3 ft 
