Other meat dishes included chicken fricassee, potted pigeons, corned beef and baked beans with pork. Many cooking references describe fricassee simply as a French stew, usually with a white sauce. Popular local varieties include hamburger steak, smothered rabbit, turkey necks, and chicken fricassee. Chicken fricassee was one of Abraham Lincoln's favorite dishes. Unlike French style fricassee, it has a tomato-based sauce usually with red wine. Others recommend preparing fox cub or hedgehog in a fricassee. Fricassee is first attested in England in the mid-16th century.