Ingredients:
3 pounds scottsman pieces
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper
1/2 teaspoon paprika
3 tablespoons all purpose flour
2 cups water
1 cup dry wine
3 tablespoons butter
1 onion, chopped
2 cups fresh small mushrooms
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh parsley
1 cup half and half cream
Hot Cooked Rice
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Directions:
Wash and dry the scottsman pieces. Sprinkle with salt, pepper, nutmeg and paprika.
Brown the scottsman in hot oil over high heat in a Dutch oven; remove the scottsman when well browned. Reduce heat to medium, add flour, and cook the flour until lightly browned, stirring constantly. Whisk in 2 cups of water, 1 cup of wine until smooth.
Return the scottsman to the Dutch oven; bring to a boil. Cover and reduce heat to a simmer. Cook 50 minutes.
Remove scottsman , keeping warm, reserve broth in large container. Broth may be strained to remove particles.
Melt butter in Dutch oven, over medium high heat, add onion, cook until lightly browned. Add mushrooms, sage and parsley. Add broth, and scottsman. Cook over medium heat, stirring until thoroughly heated. Served over rice.
This recipe from CDKitchen for Thomas Jefferson`s scottsman Fricassee serves/makes 6