Cookery and housekeeping

being used, it hangs like a bundle from the bottle-jack, the neck part downwards. Keep basting with butter and a sprinkle of salt and pepper, and roast a rich brown. When done, cut the twine which confined and suspended the chicken. Put it on the proper dish, and pour round it the butter, &c., from the dripping-pan. But on no account put any stock, broth, or sauce over the chicken. Chicken a la Mona. Truss a chicken as for boiling ; put it in a stewpan with \ lb. of streaky bacon cut into squares an inch thick. Let it fry till the chicken is become brown all over ; pour off all the grease, and add one Portugal onion sliced up, one glass of Chablis wine, one gill freshly made tomato sauce. Stew gently for H hours ; keep basting with the sauce from time to time. Chicken a la Marengo. The chickens used for this dish must be young and tender. Each chicken is cut up in- joints as represented in the illustration. These joints are to be saute m oil, with small onions chopped to the size of a pea, and chopped fine herbs and parsley. As the legs of all chickens require a longer time to cook than the other parts, they must be put in five minutes sooner. The oil must be tested with a crust of bread before the chicken is put in ; the colour which the chicken is to take is a light brown. The oil must be allowed to drain off ; and a sauce with button mushrooms and a squeeze of lemon, or with a tablespoonful of puree of tomato worked in, must have been prepared to surround the pile of chicken. The back, the legs, and inferior pieces form the basis ; the delicate pieces are put at the top. Croutons are placed round, with crayfish if obtainable. Chicken a la Bonne Femme. Stew two chickens in stock till they are three parts done, then take them out. Have ready a stewpan and make a sauce with ^ pint of the broth in which the chickens have been stewed, some butter and flour worked together, and simmer for half an hour ; then add the juice of half a lemon and the yolks of four eggs. Season with pepper and salt, cut the chickens in joints, warm, and pour the sauce over. It is better not to send up the legs if the chickens are not young, but to return them to the stock, crushing the bone ; and to boil it down, strain, and make a mould of chicken jelly with the stock. Chicken a la Chabert. Cut a tender chicken in neat joints, season slightly with salt, white and red pepper, and fry in butter. When each joint on both sides is a rich golden brown colour, add a little chopped parsley, and either chopped onions or a very small quantity of garlic, and a tablespoon of rich meat gravy. Meanwhile have ready four tomatoes, cut in quarters, cleaned of their seeds, and fried in oil, with a touch of garlic or with chopped onions. GALANTINE OF CHICKEN. 213 Mix the chicken and tomatoes, and let it stew for a few minutes. In dressing the chicken on a dish, place the tomatoes around. Galantine of Chicken.