Meat dishes

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By the general description of frying and then braising in liquid, there are recipes for fricassee as far back as the earliest version of the medieval French cookbook Le Viandier, circa 1300. In 1490, it was first referred to specifically as "friquassée" in the print edition of Le Viandier.[5]

The 16th-century cookery book The Good Huswifes Jewell contains "For fricasies of a lambes head and purtenance."[6]

The perfect English cooke contains instructions to prepare a "Fregacy of Lamb or Veal." Jean-Baptiste Tavernier describes "a l***y Fricassie" in his late 17th-century Travels through Turkey to Persia.[7]

English fricassees were usually thickened with egg yolks, while Italian fricassea used a mixture of lemon and egg yolks. By the 18th century, egg yolks had started to be replaced by flour in English and American cuisines. In Martha Washington's recipe for chicken fricassee, the chicken was stewed in gravy; then a sauce was made with cream and egg yolks.[8]

The early 19th-century cookery book A New System of Domestic Cookery by Maria Rundell says white sauce can be used for fricassee of "Fowls, Rabbits, White Meat Fish, of Vegetables." Broth made with chicken necks or feet or used to boil meats, or similar is simmered with herbs and lemon peel, then thickened with cream (or egg yolk), flour, and butter to make into a sauce.

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