Fricassee Of Chicken

1 chicken (just about 4 lbs.) 5 cups (2 1/2 pts.) boiling water 4 tablespoons (1 oz.) flour

2 teaspoons salt

1 teaspoon pepper

1 cup (1/2 lb.) rice

2 tablespoons (1 oz.) butter

2 tablespoons chopped red pepper 2 tablespoons chopped green pepper


Prepare chicken and cut it into neat joints, place in a saucepan, cover with water, and simmer until tender. Skim out pieces of chicken, cool, roll in flour which has been seasoned with salt and pepper, and fry brown in hot lard.

Wash rice and cook it in chicken liquor until almost tender, and drain thoroughly; then fry it in butter with red and green peppers, season nicely, and turn out on to hot platter. Arrange chicken on top of rice and garnish with parsley.

Hare Haricot

1 hare

4 tablespoons (2 ozs.) butter substitute

2 cups (1 pt.) brown sauce 1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon lemon juice

1 tablespoon red currant jelly

12 mushrooms

12 small button onions

Skin and clean hare, and cut it into neat joints. Melt butter in a saucepan, put in pieces of hare, and fry a nice brown color. Drain away fat, and add brown sauce and half a cup of boiling water. Bring to boiling point, and simmer for one hour. Ten minutes before serving add seasonings, lemon juice, and currant jelly.

Cook mushrooms in a little butter, parboil onions, and finish the latter in a little butter. Place hare on hot dish, pour sauce over, and serve hot, garnished with mushrooms and onions.

Pigeons En Casserole

4 pigeons

1/4 pound lean ham, diced 1 small onion 4 tablespoons (1 oz.) flour 4 tablespoons (2 ozs.) butter substitute

3 cups (1 1/2 pts.) stock or water 1 bunch herbs

1 lemon

Salt and white pepper

2 hard-cooked eggs, diced

Truss birds and cut them through in halves. Fry ham and onion in butter substitute to a pale brownish color in a casserole. Remove ham and carefully brown flour. Pour in stock and stir over slow fire until gravy boils. Add pigeons, ham, herbs, grated lemon rind, salt and pepper to taste. Cover casserole, and simmer until birds are tender. When finished, remove herbs, and add eggs and more seasonings if required. Serve hot in casserole.

Rabbit En Casserole

1 rabbit

1 onion, sliced

1 cup (4 ozs.) bacon, diced

1 bunch herbs

1 teaspoon salt

2 cups (1 pt.) boiling water or stock 1 strip lemon rind 1 tablespoon flour 1/2 teaspoon pepper

Wash rabbit in tepid salted water to free it from blood, then cut in neat joints. Dry joints and dip them in flour. Put bacon in frying pan and fry a light brown, add rabbit and onion, and fry for a few minutes. Put all into a casserole, add herbs, stock, and seasonings, cover, bring to the boil, then simmer one hour. Take out herbs and lemon rind. Skim off all grease. Thicken gravy with two teaspoons flour, allow to boil, and serve in casserole.