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Fricat of Calves Chaldrons

Meats - Offal
Historic

Pieces of boiled chaldron (tripe), with spices, onion, fried with mutton gravy, citrus juice, egg yolk and nutmeg (WM 1658).

The name 'fricake' or 'fricat' may be related to the modern word 'fricassee'.


Original Receipt in WM 1658;

To fricate Calves Chaldrons.
Take a Calves Chaldron, after it is little more then half boyled, and when it is cold, cut it into little bits as big as Walnuts; season it with beaten Cloves, Salt, Nutmeg, Mace, and a little Pepper, an Onion, Parsley, and a little Tarragon, all shred very small, then put it into a frying-pan, with a Ladle-full of strong broth, and a little piece of sweet Butter, so fry it; when it is fryed enough, have a little lear made with the Gravy of Mutton, the juyce of a Lemon and Orange, the yolks of three or four Eggs, and a little Nutmeg grated therein; put all this to your Chaldrons in the Pan, Toss your Fricat two or three times, then dish it, and so serve it up.



See: Tripe


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