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.