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Joe Tilden's Recipes for Epicures

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<h2 id="id00177" style="margin-top: 4em">CHICKEN AND GAME</h2> [Illustration] Chicken Portuguese 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. * * * * * Chicken with Oysters 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. This is an excellent way to cook a young turkey. * * * * * Casuela 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. * * * * * Fried Chicken, Maryland Style 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. * * * * * Chicken with Rice 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. 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. * * * * * Chicken with Spaghetti Prepare the spaghetti by boiling about three pounds in salted water for twenty minutes. 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. * * * * * Quail with Celery 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. * * * * * Pheasant a la Savarin 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. Nothing but the finest Burgundy should be served with this. * * * * * Quail and Onion 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. * * * * * Salmi of Duck with Olives 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. * * * * * Stewed Squabs 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. 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. <div style="break-after:column;"></div>

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