Ingredients. - Half a chicken. A tablespoonful of cream. Time required, about four hours.

To make Chicken Panada:

1. Take a chicken and clean it in the same way as in "Roasting a Fowl" (see "Trussing a Fowl for Roasting ").

2. Cut the chicken in half, dividing it down the middle of the back with a sharp knife.

3. Take all the flesh off the bones of half the chicken, and cut it into small pieces with a sharp knife.

4. Put the pieces of chicken into a gallipot, and sprinkle over them half a salt-spoonful of salt.

5. Take a piece of paper and tie it over the top of the gallipot.

6. Take a saucepan half full of boiling water and put it on the fire.

7. Stand the gallipot in the saucepan, and let it simmer for two hours. The water must not cover the gallipot.

8. After that time, take the gallipot out of the saucepan.

9. Take the pieces of chicken out with a spoon, and be careful not to lose any of the liquor.

10. Take the pieces of chicken and put them into a mortar, and pound them well to a pulp.

11. Take a tammy-sieve and stand it over a basin.

12. Pass the pounded chicken through the sieve, rubbing it with a wooden spoon. Pour a little of the chicken-liquor into the pulp on the sieve, to make it pass through more easily.

13. When all the chicken-pulp has been passed through into the basin, stir in one tablespoonful of cream.

Use the bones for Chicken Broth:

1. Take the chicken-bones and put them in a saucepan with one pint of cold water.

2. Put the saucepan on the fire, and let it boil for three hours.

3. Watch it, and skim it occasionally.

4. When required for use, take a strainer and strain the chicken broth into a basin.

5. Flavor it with pepper and salt, according to the taste of the patient.

N. B. - Some of this broth is required to help to pass the chicken through the sieve.