From:
The Thorough Good Cook
Entrees: 4. Fricassee of Fowl
Pick, draw, and
singe a
fowl; cut it into pieces and soak them for one or two hours in cold water, to whiten the meat; then drain them. Put into a
saucepan a piece of
butter and a spoonful of
flour; stir it till the butter is melted, then moisten it with a
glass of water; add
salt,
pepper, grated
nutmeg, a
sprig of
parsley, and
chives; put in the fowl, and let it stew three-quarters of an
hour; thicken the sauce with the
yolks of three
eggs, and add some
lemon juice, and also a dash of
vinegar. When two-thirds done, put in some
mushrooms, and add, if you like, some button
onions and bottoms of
artichokes at the same time that you put in the fowl. A few
crayfish may be placed round the dish, as well as some crusts and cocks'-combs. To keep the meat
white, it is necessary, to rub it with the lemon juice, and cover it during the cooking with some buttered
paper placed on the fricassee, inside the
saucepan.