Wholesome cookery

Chop and parboil some large onions ; drain them in a sieve ; put them into stewpan, with 4 ounces of butter, some bread-crumbs soaked in milk, chopped parsley, grated nutmeg, pepper and salt, and a few yolks of eggs; stir the whole over the fire until it forms a paste. Stuff your bird, and roast it. Serve with a tomato sauce. 268. — Fowl “a la Marengo.” Cut up a fowl as for a fricassee; fry the pieces in oil, with pepper, salt, chopped mushrooms and herbs. When cooked, dress them on the dish with an Itaban sauce round. Fry some eggs and sippets in the same oil the fowl was fried in, and serve round the fowl. N.B. — Those who object to oil can use fresh butter. Another way. — After the fowl is cut up as for a fricassee, put it in a steAvpan, Avith 2 ounces of butter, a small quantity of gravy, chopped ham, sliced onion, pepper, and salt. SteAV until nicely cooked. Add a squeeze of lemon-juice, and serve. 269. — Spanish Chicken. Cut a chicken into fillets and nice joints. Take a Spanish onion, cut it up very small; put it in a stewpan, with 2 ounces of butter and a little pepper and salt; let it stew gently for about an hour, or until it is a complete pulp. Put in the chicken and stew half an hour. Before dishing up add a squeeze of lemon-juice. 270. — Chicken “a la Champenoise. Take a slice of ham, more fat than lean ; put it in a saucepan over the fire and nearly cook it. Take it out and chop it into small pieces ; cut up also a carrot and a few mushrooms. Put tliem all together in the same saucepan, add some butter, and sprinkle over with flour; then add a little white wine and some good gravy. Stew this together, then skim it carefully. Now put in this some joints and fillets of roasted chicken, a few gherkins previously scalded, some chopped parsley, and some chopped anchovies (be sure to soak the anchovies in warm water first). Toss all this together without letting it boil, add some lemon-juice at the last, and serve. 271. — Fowl "à la Verez." Cut up a chicken as for a fricassee ; fry it in butter, then add slices of Spanish onions and slices of tomato ; continue cooking all together till done. Dish up with the onion and tomato in the centre. There must be more tomato than onion. Partridges and pheasants .are good dressed in this manner. 272. — Poule au Riz. Truss a fowl for boiling. Put it in a saucepan, with half an onion chopped, 1 turnip and 1 carrot, also chopped, a bunch of herbs ; cover it with milk or milk and water ; add pepper and salt. Let it simmer till cooked. When it is about half cooked, take out some of the stock ; put it in another saucepan, and simmer some rice in it. When both chicken and rice are cooked, strain the chicken sauce ; then take as much as you think you wiU require for sauce, and thicken it with 1 or 2 yolks of eggs, and add a little cream. Use a very small quantity of this sauce to toss the rice in, and add a pinch of cheese to it, or if cheese is disliked, a little nutmeg. Now serve the chicken and sauce up, and hand the rice in a separate dish. In France the cooks usually cook chicken and rice together, and serve both in the same dish. It is less troublesome to cook, equally good, but makes a very untidy looking dish. 273. — Fried Chicken.