From:
The Thorough Good Cook
Poultry: 30. White Fricasseed Chicken or Rabbit
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.