Chicken Réchauffé

Take the remains of either roast or boiled fowl, cut Into joints. Make a stock of the bones. Thicken with a little maizena, a piece of fresh butter, salt, pepper, a pinch of sugar, one bay leaf, and a teaspoonful of tomato sauce. Put the chicken in, stew slowly for half an hour. Boil some rice in milk, season well with pepper and salt, and make a border round the dish, placing the chicken in the centre.

Chicken Mould. Cold Meat

About one pound of the white meat of a chicken, a quarter of a pound of ham, pounded together in a mortar. Add to this two ounces of butter, three eggs, well beaten, a quarter of a pint of whipped cream. Flavour with a little cayenne, some salt, and a little nutmeg. Mix all well together. Steam for twenty minutes. Serve with oyster or tomato sauce. For luncheon.

Scolloped Chicken

Mince some chicken with some lean ham, and season with pepper, salt, and a little nutmeg, two tablespoonfuls of cream, or a little butter. Put into scollop-shells, cover with fine bread-crumbs; set them in the oven to brown, with a small bit of butter on the top of each.

Stewed Chicken. The Old Cape Way

Ingredients:

2 young Chickens.

2 or 3 White Onions.

I tablespoonful Butter and a little clarified Dripping. 1½ pints of Water. 2 tablespoonfuls of Vermicelli.

A few Allspice, Peppercorns, and a tiny bit of Mace (tied in a muslin bag).

I tablespoonful Tomato Sauce,

The yolk of an Egg.

Glass of White Wine.

Truss the chickens and stuff them with fine breadcrumbs, a little butter, a slice of white onion, flavoured with a little pepper and sweet herbs. Press down the breast-bone, put a skewer through the wings, in which put the liver and gizzard, and tie the whole together.

Stew the chickens in a flat enamelled stewing-pot, with a pint and a half of water, the butter, dripping, onions (cutting two incisions on the top), and a little bag of spice. Turn the chickens breast downward, let them simmer for an hour. Now remove the spices and add vermicelli and tomato sauce. Stew for half an hour, and just before serving add the yolk of an egg whipped with the wineglass of white wine, stirred into the pot, and then poured over the chickens. Serve hot. Turkey done in this way is delicious. (See " Brood Kluitjes " to go with this.)