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{(No.105)} A Brown Fricasee of Chickens & Rabits

Cut them in peices, fry them in Brown butter
then have ready hot, a pint of Gravy, a
Little Claret, white wine, & strong Broth, 2
Anchovies, 2 slic'd Pallats, a Faggot of sweet
herbs, savory Balls & spice, thicken it
with Brown Butter, & Garnish with Lemon

{No.106} A white Fricasee of the same

Cut them in peices, wash them from the
Blood, & fry them on a slow fire, then
put them in a Tossing pan, with a pint
of Strong Broth, season them & toss them
up, when Almost enough put to them
Mushrooms, Oysters, Anchovys, & a
pint of Cream, thicken it with a bit of
Butter roll'd in flower,

{(No.107)} To Pickle Barberrys

Boil the Vinegar let it stand till it is Cold,
take a few Barberrys, stamp them, and
Squeeze them, & put them into the
Vinegar, & put it into the Jarr of
Barberrys, & strew a Little sugar
Between them.,