APPENDIX. 399 



APPENDIX IV. 



RECIPES FOR COOKING STONE-HENS (Pevdix GvCBCO). 



No. I. 



Truss the bird as if for boiling, and put it into a 

 stewpan with half a pound of streaky bacon cut in 

 squares of about an inch thick, shake in an ounce 

 of flour, and add a clove of garlic. Fry these over 

 the fire until the stone-hen has become brown all 

 over ; add two Spanish onions and four ripe 

 tomatoes, two glasses of Tokay, pepper, and salt. 

 Put the lid on and set the stewpan over the fire 

 to cook slowly for about three-quarters of an hour, 

 shaking it occasionally so as to turn the bird 

 about. 



Note. — -This proportion of bacon is for English ; 

 Herzegovinian being very strong, half the quantity, 

 or even less, will suffice. 



No. II. 



Draw two stone-hens, cut off the heads, and 

 truss with a piece of butter inside each, skewering 



