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Fricase;/, Tripe, Pigeons, Sfc.
them over with yolks of eggs. Have ready grated bread,
a little beaten mace and grated nutmeg, mixed together,
and then roll them in it: put a little butter in a stevvpan,
and when it is melted put in the meat. Fry it of a tine
brown, and take care they do not stick to the bottom
of the pan; pour the butter from them, and put in half
a pint of brown gravy, a glass of white wrine, a few mush-
rooms, or two spoonfuls of the pickle, a little salt, if
wanted, and a piece of butter rolled in flour. When it
is of a fine thickness, dish it up, and send it to table.
A white Fricusey. Take two chickens, and cut them
in small pieces, put them in warm water to draw' out the
blood, then in some good veal broth, if no veal broth, a
little boiling water, and stew them gently with a bundle
of sweet herbs, and a blade of mace, till they are tender ;
then take out the sw'eet herbs, add a little flour and but-
ter boiled together to thicken it, then add half a pint of
cream, and the yolk of an egg beat fine; some pickled
mushrooms : the best w’ay is to put fresh mushrooms in ;
if no fresh, then pickled : keep stirring it till it boils up,
i then add the juice of half a lemon, stir it well to keep
it from curdling, then put it in a dish. Garnish with
lemon. Rabbits, lamb, veal, or tripe may be dressed the
same way.
To fry Tripe. Cut tripe in long pieces of about three
inches wide, and all the breadth of the double ; put it in
small beer batter, or yolks of eggs : have a large pan of
fat, and fry it brown, then take it out, and put it to
drain: dish it up with plain butter.
To stew Tripe. Cut it as you do for frying, and set on.
some water in a saucepan, with two or three onions cut
in slices, and some salt. When it boils, put in the tripe.
Ten minutes will do. Send it to table with the liquor in
the dish, and the onions. Hate butter and mustard in a
cup, and dish it up. You may put in as many onions as
yon like, to mix with the sauce, or leave them quite out,
just as you please.
A fricasey of I‘ige»ns. Take eight pigeons, new lulled,
