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Any way they should not starve, as long as we remained in Jouy. Luncheon was well under way when I returned to the hotel. In a pot, standing on an iron tripod in the middle of the paved court, a rabbit was gently stewing. In another, a fricassee of chicken smelled temptingly good.
If a stew, any vegetables liked can be added; a fricassee never containing them, having only meat and a gravy, thickened with browned flour and seasoned in the proportions already given. Part of a can of mushrooms may be used with a beef stew, and a glass of wine added; this making a ragoût with mushrooms.
"We shall but exchange a Goth for a Vandal," his wife replied. Mrs. Temperley gazed intently at her maid, the light of intelligence gradually dawning in her countenance. "Is there anything else in the house, Sapph Sophia?" "No, ma'am," replied Sophia. "Oh, tell the cook to make it into a fricassee, and be sure it is well flavoured."
But the solid quantity of cookery accomplished was out of proportion with so much display; and when we desisted, after two applications of the fire, the sound egg was little more than loo-warm; and as for a la papier, it was a cold and sordid fricassee of printer's ink and broken egg-shell.
I was shocked at the extremity of his distress, and ordered some bread, cheese, and wine, to be brought immediately, to allay his hunger, until a fricassee of chickens could be prepared.
If more agreeable, pickled mushrooms may be used instead of lemon. To make a brown fricassee, prepare the rabbits as above, and fry them in butter to a nice brown. Put some gravy or beef broth into the pan, shake in some flour, and keep it stirring over the fire. Add some ketchup, a very little shalot chopped, salt, cayenne, and lemon juice, or pickled mushrooms.
We women no more mistake the latter for the former, than the gods who declined to turn cannibal when they went to dine with Tantalus, and were offered a fricassee of Pelops. Now I "Ceres did eat of it!" exclaimed her son, adroitly avoiding a tweak of the ear, by throwing his head back, beyond the touch of her fingers.
We had venison-steak, pork, ham, jerked venison stew, fresh trout, broiled partridge, cold roast duck, a fricassee of wood rabbits, and broiled pigeon upon our table, coming in courses, or piled up helter-skelter on great platters of birch bark, some on tin plates, and now and then a choice bit on a chip!
"She not so bad ole woman, me tink, and p'raps tings go better dan we suppose. At all events, she make berry good fricassee." And he pointed to the dish of fowl prepared as he had described, which looked very tempting.
This is a more salubrious relish for venison or hare, than either spice or salt, and is an agreeable accompaniment to roast or hashed meats. SWEETBREADS FRICASSEE. Cut the sweetbreads in pretty thick slices, boil them till about half done, with a little more water than just to cover them. Add a little salt, white pepper, and mace.
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