Chap. XII. – Fricasseeing and Ragooing, pp.357-360. [Old Scottish Recipes Contents] White Fricassee of Chickens or Rabbits Cold Fowl A Loin of Veal Fishes of the Flounder Species Oysters Ragouts Veal Brown Ragout Sauce White Sauce Share this:Share Share on Bluesky (Opens in new window) Bluesky Share on Mastodon (Opens in new window) Mastodon Share on Threads (Opens in new window) Threads Share on WhatsApp (Opens in new window) WhatsApp Share on Telegram (Opens in new window) Telegram Share on Nextdoor (Opens in new window) Nextdoor Email a link to a friend (Opens in new window) Email Share on Reddit (Opens in new window) Reddit Print (Opens in new window) Print Like this:Like Loading...
