To Fricasey White Meat is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of blanched white meat (chicken, rabbit, veal, lamb etc), cooked in milk and water before being finished in a cream and butter sauce. The full recipe is presented here and I hope you enjoy this classic British version of: To Fricasey White Meat.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook.
Original Recipe
To fricaſey chickens, rabbits, lamb, veal, &c.
DO them ſame way.
Modern Redaction
This recipe follows that of To Make White Fricasey and is basically a copy of it, just using different meats.
Ingredients:
2 rabbits or 1 fillet of veal or 1 fillet of lamb or 6 chicken thighs
300ml milk
300ml water
300ml cream
100g butter
ground mace, to taste
freshly-grated nutmeg, to taste
6 mushrooms, finely chopped
Method:
If using rabbits, then joint and cut into small pieces (for veal or lamb, just cut into small cubes; lamb should be soaked in warm water for 60 minutes to blanch). Place in a pan with the milk and water and bring to a simmer. Cover and cook for about 40 minutes, or until the chicken is tender.
In the meantime, combine the cream and butter in a pan. Heat gently, whisking constantly, until the butter comes to a boil and the mixture begins to simmer. At this point, remove the meat pieces from the milk and water mix with a fork.
Transfer to the cream and butter mix and season to taste with a little ground mace and nutmeg. Add the mushroom pieces and cook for a few minutes, or until the mushrooms are tender.
Turn into a bowl and serve immediately. For a substantial meal, serve this as a sauce to accompany a roast breast of veal.
