f a large
neck from the best end, scooping it from the bones a hand's length, and
prepare it in the manner above directed. Three or four bones only will
be necessary, and they will make the gravy; but if the prime part of the
leg is cut off, it spoils the whole.--Another way is to take two large
round sweetbreads, and prepare them like veal. Make a rich gravy with
truffles, morels, mushrooms, and artichoke bottoms, and serve it round.

FRICASSEE OF CHICKENS. Boil rather more than half, in a small quantity
of water, and let them cool. Cut them up, simmer in a little gravy made
of the liquor they were boiled in, adding a bit of veal or mutton,
onion, mace, lemon peel, white pepper, and a bunch of sweet herbs. When
quite tender, keep them hot, while the following sauce is prepared.
Strain off the liquor, return it into the saucepan with a little salt, a
scrape of nutmeg, and a little flour and butter. Give it one boil, and
when ready to serve, beat up the yolk of an egg, add half a pint of
cream, and stir them over the fire, but do not let it boil. It will be
quite as good however without the egg. Without the addition of any other
meat, the gravy may be made of the trimmings of the fowls, such as the
necks, feet, small wing bones, gizzards, and livers.

FRICASSEE OF RABBITS. Skin them, cut them in pieces, soak in warm water,
and clean them. Then stew them in a little fresh water, with a bit of
lemon peel, a little white wine, an anchovy, an onion, two cloves, and a
sprig of sweet herbs. When tender take them out, strain off the liquor,
put a very little of it into a quarter of a pint of thick cream, with a
piece of butter, and a little flour. Keep it constantly stirring till
the butter is melted; then put in the rabbit, with a little grated lemon
peel, mace, and lemon juice. Shake all together over the fire, and make
it quite hot. 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. Boil it up, put in the rabbit, and shake it
round till it is quite hot.

FRYING. This is often a very convenient and expeditious mode of cooking;
but though one of the most common, it is as commonly performed in a
very imperfect