Stewed

Clean, prepare, and cut the chicken in pieces as for fricassee. Brown them in a saucepan with about one ounce of butter, then take the pieces off, add half a table-spoonful of flour to the butter, stir for one minute, then add also three or four mushrooms in slices, a small onion, and half a dozen sprigs of parsley chopped fine, stir for two or three minutes, then cover with half a pint of white wine and the same of broth, boil for ten minutes, put the pieces of chicken back into the pan, boil gently till done, and serve warm as it is.

The pieces of chicken are dished as directed for fricassee.

Stuffed With Bread

Soak stale bread in cold water, and then squeeze the water out of it Put one ounce of butter in a saucepan and set it on the fire; as soon as melted, add one middling-sized onion chopped fine, and stir till it turns rather yellow, when add the bread, stir two minutes; add again salt, pepper, a pinch of nutmeg, two or three tablespoonfuls of broth; stir again two or three minutes, take from the fire, mix in it a yolk of egg, put back on the fire for half a minute, stirring the while, take off again, add a teaspoonful of chopped parsley, and use. Fill the crop (we mean the place where the crop was) and also the body or inside of the bird with the above mixture, trass it as directed; roast or bake it, and serve with the gravy.

Stuffed With Sausage-Meat

Set a saucepan on the fire with about half an ounce of butter in it; when melted add an onion chopped fine, stir, and, when nearly fried, add also the heart and liver of the bird, chopped fine, four, six, or eight ounces of sausage-meat (according to the size of the bird), stir for about twelve minutes, take from the fire, mix a yolk of egg with it, also four or five mush. rooms chopped, or one or two truffles, chopped also, put back on the fire for five minutes, stirring the while, take from the fire again, fill the prepared bird with the mixture, and as above, roast or bake it, and serve it with its gravy.

Stuffed With Chestnuts

Roast chestnuts and skin them, removing also the white envelope that is under the outside skin. Fill the inside of a cleaned and prepared chicken till half full, add about one and a half ounces of butter, finish the filling ; truss, roast or bake as directed, and serve the bird with its gravy.

Stuffed With Truffles

The truffles, being preserved, do not require any preparation, half a pound is enough for a middling-sized chicken; it is not necessary to put any where the crop was.

Salt and pepper the inside of the bird, and put in it also about a teaspoonful of parsley chopped fine, then the truffles; sew the incision made to draw it; truss it as directed, and roast or bake.

The Same, Stewed

When stuffed, put four ounces of salt pork cut in dice in a saucepan, with slices of onion and carrot, place the chicken on them, season with four stalks of parsley, one of thyme, a bay-leaf, and one clove tied together; half cover it with broth and white wine, of equal parts, set on the fire, boil gently till done, turning it over several times. Dish the bird, strain the sauce over it, and serve warm.

After being stuffed with truffles, it may be kept two days before cooking.