6 DRESSED GAME AND 



main for an hour, then dip them in frying batter 

 and fry. Serve with fried parsley and tomato 

 puree. 



Fricassee of Chicken. 



American Recipe. 



Clean, wash, and cut up the fowls. Lay them 

 in salt and water for half an hour. Put them in a 

 saucepan with enough cold water to cover them 

 and half a pound of salt pork cut into thin strips. 

 Cover closely and let them heat very slowly. 

 Then stew for over an hour, if the fowls are tender ; 

 if not they may take from three to four hours. 

 They must be cooked very slozvly. When tender, 

 add a chopped onion, a shalot, parsley, and pepper. 

 Cover closely again, and when it has heated to 

 boiling, stir in a teacupful of milk, to which have 

 been added two beaten eggs and two tablespoon- 

 fuls of flour. Boil up and add an ounce of butter. 

 Arrange the chickens neatly in an entree dish, pour 

 the gravy over and serve. 



Fritot of Chicken aux Tomates. 



Take the remains of a boiled fowl and cut into 

 pieces the size of a small cutlet. Shake a little 

 flour over them and put them aside. Prepare a 

 batter made of half a pound of Vienna flour, the 

 yolk of one ^gg, half a gill of salad oil, and a gill 

 of light coloured ale. Mix all these together 

 lightly till it will mask the tip of your finger, add 

 half a pint of puree of tomato, and mix well to- 

 gether. Dip the chicken cutlets into this batter, 

 masking them well, and then put them in good lard 

 and fry, and place them on a wire sieve as they are 



