Cut up a young fowl as if for a fricassee. Put into a stew-pan a large table-spoonful of fresh butter, mixed with a tea-spoonful of flour, and an onion finely minced. Brown them over the fire, and then add a quart of water, and the pieces of chicken, with a large quarter of a peck of ochras, (first sliced thin, and then chopped,) and a salt-spoon of salt. Cover the pan, and let the whole stew together till the ochras are entirely dissolved, and the fowl thoroughly done. If it is a very young chicken, do not put it in at first; as half an hour will be sufficient to cook it. Serve it up hot in a deep dish.
A cold fowl may be used for this purpose.
You may add to the ochras an equal quantity of tomatoes cut small. If you use tomatoes, no water will be necessary, as their juice will supply a sufficient liquid.
Take four small chickens or two large ones, and cut them up as for carving. Put them into a stew-pan, with one or two large slices of cold boiled ham cut into little bits; eight or ten large tomatoes; an onion sliced; a bunch of pot-herbs, (cut up;) a small green pepper, (the seeds and veins first extracted;) half a dozen blades of mace; a table-spoonful of lard, or of fresh butter rolled in flour; and two pounded crackers, or a handful of grated bread-crumbs. Add a tumbler or half a pint of water. Cover the sauce-pan closely with a cloth beneath the lid; set it on hot coals, or over a moderate fire; and let it stew slowly till the chickens are thoroughly done, and the tomatoes entirely dissolved. Turn it out into a deep dish.
Rabbits may be stewed in this manner. Also, veal steaks, cut thin and small.
Take the white past of some cold turkey or chicken, and mince it very fine. Mince also some cold boiled ham or smoked tongue, and then mix the turkey and ham together. Add the yolks of some hard-boiled eggs, grated or minced; a very little cayenne; and some powdered mace and nutmeg. Moisten the whole with cream or fresh butter. Have ready some puff-paste shells, that have been baked empty in patty-pans. Place them on a large dish, and fill them with the mixture.
Cold fillet of veal minced, and mixed with chopped ham, and grated yolk of egg, and seasoned as above, will make very good patties.
Parboil a fine fowl, and cut it up. Boil, till soft and dry, a pint of rice; and while warm, mix with it a large table-spoonful of fresh butter. Beat four eggs very light; and then mix them, gradually, with the rice. Spread a coating of the rice, etc, over the bottom and sides of a deep dish. Place on it the pieces of the parboiled fowl, with a little of the liquid in which it was boiled - seasoned with powdered mace and nutmeg. Add some bits of fresh butter rolled in flour, and a little cream. Cover the dish closely with the remainder of the rice; set the pudding immediately into the oven and bake it brown.
Cold chicken or turkey cooked the day before may be used for this purpose. The pudding may be improved by the addition of a few very thin, small slices of cold ham or smoked tongue.