A Fricassy of LAMB white .
Written by silambarasi on Thursday, October 23rd, 2008 in white.
A Fricassy of LAMB white .
Take a leg of lamb, half roast it, when it is cold cut it in slices,
put it into a stew-pan with a little white gravy, a shalot shred fine,
a little nutmeg, salt, and a few shred capers; let it boil over the
stove whilst the lamb is enough; to thicken your sauce, take three
spoonfuls of cream, the yolks of two eggs, a little shred parsley, and
beat them well together, then put it into your stew-pan and shake it
whilst it is thick, but don’t let it boil; if this do not make it
thick, put in a little flour and butter, so serve it up. Garnish your
dish with mushrooms, oysters and lemon.