62 MORE POT-POURRI 



one dinner party is rather original, so I copy it out of 

 ' The Gentlewoman ' just as it is : 



'Two Chickens for Eight Persons. Abandon the 

 boiled fowl fashion ; order a pair of fowls to be sent without 

 being trussed, and let the heads and necks be sent with 

 them. Cut up one of the fowls into piecesthe leg and 

 thigh into two pieces, the back into three pieces, and the 

 breast into two pieces, which with the merry-thought will 

 be fourteen pieces. 



' Take a Spanish onion, cut it up small, put it into a 

 stewpan with two ounces of butter and a little pepper 

 and salt ; let it stew gently for about an hour until it is 

 in a complete pulp. Half an hour before you want it 

 put in the fourteen pieces of chicken, let them stew half 

 an hour, and when done put into your silver dish a tea- 

 spoonful of Spanish or French garlic vinegar, or, if that 

 is not liked, the squeeze of half a lemon, and you will 

 never again want to taste insipid boiled fowl. Mind, it 

 requires no water ; the fowl will be done in its own gravy. 



* Cut the other fowl in the same way, viz. fourteen 

 pieces. Let the heads and necks be picked and scalded, 

 stew them in half a pint of water, and when all the 

 goodness is extracted strain off the liquor, put it into a 

 stewpan with a pint of button mushrooms, a little pepper 

 and salt, and put in the fourteen pieces of fowl, stew them 

 until done (about half an hour), thicken with a little 

 arrowroot. When you dish them up, put into your silver 

 dish a tablespoonful of mushroom catchup. These two 

 fowls will be a variety, will require only the effort of 

 serving, will be enough for eight or ten persons, and 

 each convive will want to taste each dish. 



* Pigeons when in season cooked in the same manner 

 are equally good, and make a change such a change 

 that those who taste it never forget. Grouse and 

 partridges treated the same way are better than roasted. 



