<h2 id="id00177" style="margin-top: 4em">CHICKEN AND GAME</h2>
<p id="id00178">[Illustration]</p>
<p id="id00179" style="margin-top: 2em">Chicken Portuguese</p>
<p id="id00180">Truss two young chickens as though for roasting. Lay on the bottom of
a large stew pan the rind of a piece of pork, and on this, place the
chicken. Add four ounces of butter, a head of celery chopped, two
onions sliced, three small carrots sliced, two Chili peppers cut up,
and the halves of two bell peppers from which the seeds have been
removed. Season with salt, cayenne, thyme and a few sweet herbs. Cover
and cook quickly for forty minutes, moistening from time to time with
a spoonful of stock or gravy. Then add two large tomatoes sliced, and
cook twenty minutes longer. Serve the chicken with the sauce poured
over it.</p>
<p id="id00181"> * * * * *</p>
<p id="id00182">Chicken with Oysters</p>
<p id="id00183">Stuff a young chicken with oyster and a few bread crumbs, seasoned
with salt, pepper and butter. Truss the fowl, place it in a tin pail
with a tight cover. Stand the pail in a kettle of boiling water and
leave on the fire one hour and a half. Remove the chicken and place in
a dish. Pour the gravy into a saucepan, adding two dozen oysters,
two hard boiled eggs chopped, a wine glass of cream and one ounce of
butter, into which has been rubbed a teaspoonful of corn starch. Boil
for a few moments and pour over the chicken.</p>
<p id="id00184">This is an excellent way to cook a young turkey.</p>
<p id="id00185"> * * * * *</p>
<p id="id00186">Casuela</p>
<p id="id00187">Cut a chicken into small pieces and fry it with a clove of garlic in
a large tablespoonful of lard, for ten minutes. Then add one quart of
water, half a cupful each of green peas, string beans and grains of
corn, and boil one and one-half hours. Add three potatoes cut into
bits, one tablespoonful of rice, salt, pepper and the white of one
egg. Boil for three-quarters of an hour longer, then remove from the
fire. In a tureen mix one mashed potato with the yolk of the egg and
a tablespoonful of vinegar. Strain the broth slowly into this and mix
thoroughly before adding the chicken and other ingredients.</p>
<p id="id00188"> * * * * *</p>
<p id="id00189">Fried Chicken, Maryland Style</p>
<p id="id00190">Cut up a chicken, and season with salt, pepper and a little mace. Dip
the pieces into beaten egg, then roll in flour and fry in lard and
butter until brown. Take out the chicken and in the pan put a large
piece of butter with a little flour. As soon as it froths up stir in
milk until thick. Let it boil a minute and pour over the chicken.</p>
<p id="id00191"> * * * * *</p>
<p id="id00192">Chicken with Rice</p>
<p id="id00193">Cut up a chicken and stew gently for ten minutes in a little water.
Add two ounces of butter, salt, pepper, mace and a green pepper,
chopped very fine, stew until done.</p>
<p id="id00194">Make a form of boiled rice around a dish and lay the chicken in
the middle of it. Add to the sauce a good piece of butter with a
teaspoonful of flour rubbed into it and boil two minutes. Take from
the fire and stir in the yolk of three eggs, beaten with a half cup of
rich cream. Pour over the chicken and serve.</p>
<p id="id00195"> * * * * *</p>
<p id="id00196">Chicken with Spaghetti</p>
<p id="id00197">Prepare the spaghetti by boiling about three pounds in salted water
for twenty minutes.</p>
<p id="id00198">Stew a chicken in water until tender and pick it to pieces, adding
enough of the gravy to make a quart. Into this put four sliced
onions that have been fried in two ounces of butter, and one quart of
tomatoes. Stew for fifteen minutes. Place a layer of spaghetti on a
platter and sprinkle with grated Parmesan cheese, pour over some
of the chicken sauce and repeat the layers, putting the best of the
chicken on top.</p>
<p id="id00199"> * * * * *</p>
<p id="id00200">Quail with Celery</p>
<p id="id00201">Cut six quail in halves and cover them with water in a stewpan, adding
strips of salt pork, some finely chopped celery, salt and pepper. Cook
until done. Remove the birds and strain the liquor; add to it, two
ounces of flour rubbed into two ounces of butter, the remainder of
the head of celery grated, and two cups of milk. When it thickens pour
over the birds and serve very hot.</p>
<p id="id00202"> * * * * *</p>
<p id="id00203">Pheasant a la Savarin</p>
<p id="id00204">Place on the bottom of a roasting pan two slices of bread cut two
inches thick. Spread over this the pounded liver and heart of the bird
with an anchovy, a bit of ham and two truffles minced. On this lay the
pheasant and roast until done. Serve on the cooked bread.</p>
<p id="id00205">Nothing but the finest Burgundy should be served with this.</p>
<p id="id00206"> * * * * *</p>
<p id="id00207">Quail and Onion</p>
<p id="id00208">To each quail allow one good sized onion, sliced, and half a glass
each of oil and vinegar. Stew in a covered pot until the birds are
tender. Season with salt and pepper, and serve with any good sauce.</p>
<p id="id00209"> * * * * *</p>
<p id="id00210">Salmi of Duck with Olives</p>
<p id="id00211">Roast for eight minutes two sprig tail ducks, take out and cut
the meat from the bones. Break up the bones. Cover with water in a
saucepan and cook with a dozen cloves, one onion and some chopped
celery, to make a gravy. When done strain it off. To this gravy add
the meat, two ounces of butter, salt, pepper, cayenne, one-half head
of celery, cut in strips, one teaspoonful of currant jelly and one
dozen stoned olives. Cook gently ten minutes, stirring it well until
smooth. Add a piece of butter rolled in brown flour. Stew five minutes
and serve very hot.</p>
<p id="id00212"> * * * * *</p>
<p id="id00213">Stewed Squabs</p>
<p id="id00214">Make a stuffing of the livers and hearts of six birds chopped fine,
with a little butter, chopped pork, the yolk of an egg, salt, cayenne
and a little lemon. Stuff the squabs with the above. Put them in a
stew pan and cover with stock and stew one-half hour. Take out the
birds, add salt, cayenne, three tablespoonfuls of mushroom catsup, one
tablespoonful Worcestershire sauce, one tablespoonful of lime juice,
a large glass of port or sherry, and two ounces of butter, mixed with
three tablespoonfuls of browned flour.</p>
<p id="id00215">Return the birds to the sauce for ten minutes. Fry some thick slices
of bread, place a bird on each and pour the sauce over them.</p>
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