From: The Thorough Good Cook

Poultry: 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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