12 chicken livers
6 metal or wood skewers
6 slices bacon
Cut each strip of bacon into four pieces. Put a piece of bacon, a piece of parboiled liver alternately onto the skewer until it is filled. Fry in bacon fat and simmer for ten minutes; turn the skewers frequently so the whole will brown evenly. Drain the fat and serve on the skewers on toast.
2 dozen chicken livers
2 tablespoons butter
1 teaspoon chopped onion 1 teaspoon minced parsley Pepper and salt
Parboil the chicken livers, drain and cool. When cold, put through the food chopper twice.
Brown the onion and parsley in the butter, remove from the fire.
Add the chopped truffle and the riced chicken livers. Stir smooth and keep in a crockery dish in the ice-box.
The truffle may be omitted if difficult to obtain.
Serve on toast as an appetizer.
3 small broilers
1 1/2 cups cooked rice
1 tablespoon butter
Salt and pepper
Split the chicken in quarters and fry until half done. Heat the rice and stir in the butter and seasoning. Add the beaten eggs and stir in well. Put the chickens in a baking dish, cover with the rice and egg mixture and bake in a moderate oven for twenty minutes to half an hour.
1 roasting chicken 3 cups soup-stock 1/2 cup brown sugar 1 pound white onions 1 cup chopped stuffed green olives
1 teaspoon salt
1/2 teaspoon celery salt
1 teaspoon Worcestershire sauce Juice of one lemon
Slice the onions thin and simmer dry and brown in brown sugar. Split the chicken down the back and lay in a large casserole covered with the rest of the ingredients and the sugar and onions.
Bake in a moderate oven for 2 1/2 hours. Remove the biggest bones and serve in the casserole.
1 1/2 pound spring chicken
Dress, clean and cut the chicken in half through the back and breast bones. Dip each half in bread crumbs, then in beaten egg seasoned with salt and pepper, then once more in the bread crumbs. Fry in butter until well browned and tender. Use enough fat or butter so that the chicken will not burn.
The chicken may be fried in deep fat. Dredge first with flour, season with salt and pepper and fry to a rich brown. Rub fat into the chicken, roll in bread crumbs and bake in a pan in a hot oven for half an hour.
The delicate flavor of squabs may be brought out by adding a few tablespoons of orange juice to the stuffing. If squabs are broiled or roasted add two tablespoons of orange juice and the grated rind of the orange to the gravy.
6 boiled potatoes
1/2 chopped green pepper
2 large tomatoes
1 large onion, chopped
Salt and pepper
Let the squabs stand for half an hour in salty water, after they have been dressed and washed.
Chop all the other ingredients together and mix well, season to taste. Stuff the squabs with this dressing and arrange them in a baking pan with a slice of bacon over each. Roast in a moderate oven.