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Classic
Cook Books
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page 116
To fricasee Calf's Feet.
Dress the Calf's feet, boil them as you would do for eating, take out the long
bones, cut them in two, and put them into a stew-pan, with a little white gravy,
and a spoonful or two of white wine, take the yolks of two or three eggs, two or
three spoonfuls of cream, grate in a little nutmeg and salt, and shake all
together with a lump of butter. Garnish your dish with slices of lemon and
currants, and serve it up.
To fricasee Veal Sweetbreads.
Cut the sweet breads in thin slices, the lengthway. Dip them in eggs. Season
them with pepper, salt, and grated nutmeg. Fry them of a light brown: then put
them into a stew-pan with a sufficient quantity of brown gravy, and a spoonful
of lemon-juice. Thicken it with butter and flour, serve it up together,
garnished with bits of toasted bacon and crisp parsley.
To fricasee Lamb brown.
Cut a hind quarter of lamb into thin slices; season them with pepper and salt, a
little nutmeg, savory, marjoram, and lemon-thyme dried and powdered, (some add a
shallot): then fry on the fire briskly; and afterwards toss the lamb up in
strong gravy, a glass of red wine, a few oysters, some force-meat balls, two
palates, a little burnt butter, and an egg or
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Classic
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