To Make a Frigesey [fricassee] of chickens

Title: To Make a Frigesey [fricassee] of chickens
Date: en 1694/1795
Description: A recipe for preparing chicken with butter, onion, and herbs and a sauce made of egg yolks, blood, and wine
Transcript: [inserted left: the best in England] Rx your Chickens pull of the Necks put the blood in to a pan and some claret wine to it & stir it very well which done Cace your Chickens Cut them in peces put them in a frying pan with faire water let them boyle half an houre then take half a pound of fresh buter Onions & sweete hearbes one handfull when you have done take six yolkes of Eggs and put them a mongst your wine and blood into the pan stue them very carefuly least thay curdele so sarve them up
Subject: See all items with this value chickens; See all items with this value wines; See all items with this value water; See all items with this value butter; See all items with this value onions; See all items with this value herbs; See all items with this value eggs; See all items with this value boiling (cooking); See all items with this value stewing
Contributor: Abu-Bader, Nagham; Le, Vincent; en Grimm, Stephanie; en Salahuddin, Shafiya
Source: Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher: George Mason University Libraries
Rights: Public domain. There are no known restrictions.

Media: http://wizwah.gmu.edu/oberle/files/original/8487c99d038a75a9614f97db17198433.jpg