To make a brown fricasey is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of breaded rabbit or chicken pieces that are fried and finished in a wine and gravy sauce with spices and muchrooms. The full recipe is presented here and I hope you enjoy this classic British version of: To make a brown fricasey.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
To make a brown fricaſey.
YOU muſt take your rabbits or chickens and ſkin them, then cut them into ſmall pieces, and rub them over with yolks of eggs. Have ready ſome grated bread, a little beaten mace, and a little grated nutmeg mixt together, and then roll them in it : put a little butter into your ſtew-pan, then pour the butter from them, and pour in half a pint of gravy, a glaſs of red wine, a few muſhrooms, 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.
Modern Redaction
Ingredients:
2 rabbits, or 1 chicken, skinned and cut into serving pieces
2 egg yolks
100g breacrumbs (about)
1/2 tsp ground mace
1/2 tsp freshly-grated nutmeg
60g butter
300ml good gravy
200ml red wine
12 button mushrooms
salt, to taste
1 tsp flour mixed to a paste with 1 tsp butter, as a thickener (known as a beurre manié)
Method:
Beat the egg yolks in a dish. Combine the breadcrumbs, mace and nutmeg in another dish. Dip the meat first in the egg yolks, then dip in the bread mix to cover.
Heat the butter in a pan, add the breaded meat and fry until golden brown all over. Pour out the excess butter then add the gravy, red wine and mushrooms. Season with salt to taste and bring to a simmer.
Work in the flour and butter paste, a little at a time, then bring back to a simmer and cook for about 20 minutes, or until the meat has cooked through and the sauce is thick.
