To Make A Frigesy From

This recipe was crafted in England during the early-to-mid 18th century by Ann Goodenough, a woman likely managing a bustling household kitchen. Its origins lie in the period’s rich tradition of savory, sauce-laden stews and 'fricassees'—dishes that combine French influence with local English ingredients like marjoram, parsley, and fresh oysters. Frigesy (or fricassee) was a popular way to prepare poultry and small game, showcasing both refinement and the era’s love of aromatic, slightly sharp sauces. The dish reflects the cosmopolitan nature of 18th-century English cuisine, blending imported spices and domestic herbs with new-world inspiration, firmly placing it in the hearty, hospitable world of Georgian-era dining.

The dish would have been made over an open hearth or in a kitchen with an iron stove. Large iron or copper frying pans, sharp knives, a wooden chopping board, mortar and pestle for spices, and long-handled spoons were key. Meat would be scored with a skein or sharp skewer (a 'rowing pinn'), and sauces gently simmered over coals with frequent stirring. A separate, smaller pan would be used for frying oysters and browning mushrooms.