To Fricasee Chickens Mr: Plumpton

This recipe is attributed to Elizabeth Langley, writing in 1757, a period when fricassee dishes were the epitome of refined British cookery—light, creamy, and designed to showcase delicate poultry. The method reflects a transition from the robust, spice-laden fare of earlier centuries to the lighter, subtler aristocratic tastes of mid-18th-century England. Household cookbooks of this era, often compiled by or for women like Mrs. Langley, were passed among family and friends, preserving both recipes and domestic wisdom. The reference to soaking chicken and clarifying the stock shows an increasing focus on elegant presentation and subtlety of flavour.

In the mid-18th century, cooks would have used a large iron or copper stewpan or pot for boiling the chicken, wooden spoons for stirring, and perhaps a pestle and mortar to grind spices like nutmeg and mace. To separate the yolks and beat the butter and flour together, they may have relied on simple bowls and a fork or whisk made from twigs. Lemon was squeezed by hand, and cream would be fresh from the dairy. The 'stew pan' was essential—its heavy base allowed gentle simmering for delicate sauces, and shaking the pan ('keep it shaking') prevented sticking or curdling.