Take a cold roasted chicken and mince the white meat fine. Beat four eggs with half a pint of milk and one pint of cream, and then stir in sufficient ground rice to make a thin batter. Put the minced chicken in the batter with two tablespoonfuls of finely-shredded candied lemon peel, the grated peel of one fresh lemon, and sweeten to taste with caster-sugar. Then turn into a saucepan and stir over the fire with a wooden spoon. Leave the mixture until cool when cooked, then roll it out, and cut it into small rounds. Put a lump of butter into a fryingpan and make it hot; then put in the fritters and fry them until lightly browned. Drain them, lay on a folded napkin, sift powdered sugar over, and serve.

Chicken Giblet Pie

Put into a pie dish some stewed chicken giblets together with the meat from the necks and pinions of the fowls. Place them in layers with slices of fat bacon between until the dish is full, pour in a little good gravy, cover the dish with a crust of mashed potatoes; bake in the oven for half an hour.

Stewed Chicken Giblets

Wash the giblets from four or five chickens, dry on a cloth, and sprinkle over with flour; fry them in a fryingpan with a little butter. Cut the gizzards in slices, put them in the saucepan with the giblets, add six onions cut up small and slightly browned, and a small bunch of sweet herbs; then pour over sufficient stock to cover, and season with salt and pepper. Place the pan over a moderate fire where it will simmer for about an hour. When the giblets are perfectly done, drain them out, pass the gravy through a strainer and remove all the fat. Rub the onions through a fine sieve and mix with them one tablespoonful of flour, then stir them into the gravy, boil up again, add the giblets, and let it remain until perfectly hot, then serve.

Grilled Chickens, Hunter's Style

Select small chickens for this. Split them down the backs and beat them with a cutlet bat until flat. Should the birds be large they must be cut into joints. Soak them for an hour in olive oil seasoned with salt and pepper, slices of onion, parsley and lemon juice; sprinkle lightly with breadcrumbs and cook them on a gridiron. If cut up into joints dish them up in the form of a pyramid. Add to some Madeira sauce a sliced onion, fried, and some chopped ham; warm it up, pour over the chickens, and serve.