Take the remains of cooked chicken, cut into coarse dice - there should be about two heaped tablespoonfuls - a slice of bread toasted cut into dice, two large potatoes coarsely chopped, a tablespoonful of raisins, two tomatoes cut into small pieces, and one green chili finely shredded. Mix all together with a quarter of a pint of Sauterne, add salt, and place in a stewing jar, adding as much water as may be needed to barely cover the whole. On the top of all place an ounce of lard cut into small pieces.

Tie a cloth over the lid of the jar in order to cover closely, and let the whole stew very gently for about an hour and a half. Serve as hot as possible.

Stewed Chicken

Stuff a chicken with a mixture of breadcrumbs, a finely minced onion, some grated lemon peel, parsley, thyme, well incorporated with a whipped egg and a little butter. Place a piece of fat over the breast of the bird and put it into a stew-pan with one ounce of butter. Leave it uncovered for five minutes, then cover and cook thoroughly for an hour and a half. Now add half a cupful of cream, place the stewpan over a hotter part of the fire and baste thoroughly before serving.