Council cook book

Take young squab chickens, stuff them with celery, onions, and seasoning. Into the pan put the chickens, a piece of sausage, a few small onions, a tablespoon butter for each chicken, salt, pepper, some dried herbs, and a cup of hot water or stock. Cover tightly and let stew until tender. When tender, remove sausage and gravy and put chickens in oven to brown with some of the gravy. Pour over the rest when done. Chicken Terrapin. Boil a large, tender chicken until the meat will slip off the bone; let it get cold, then cut it into dice, half-inch size. Take the yolks of two eggs; after beating them light, set aside. Heat one pint of rich milk — part cream is best; when it comes to a boil, add one tablespdon of flour that has been rubbed smooth with two tablespoons of butter and stir until very smooth. Take from the fire, add the yolks, salt and paprika to taste. Put the mixture back on the stove and stir in the chicken dice. Let it heat, but not come to a boil. A tablespoon of sherry improves it, but it is very good without. Salmi of Quail. Split two plump quail down the back. Heat two heaping tablespoons of butter in the spider, put in the Best in the World. Have held the Market 128 Years CHICKEN AND GAME 73 birds and brown on one side, turn and brown on the other ; then add one gill of highly seasoned broth, one gill of port or claret, one tablespoon mushroom catsup, salt and pepper to taste, cover and simmer until tender. Pigeon a la Creole. Clean and wipe dry three pigeons and cut each into four pieces. Marinate them in half a cup of olive oil for fifteen minutes. Drain off the oil into a frying pan. Chop one onion, one clove of garlic (if liked), a green pepper (seeds removed), and a tablespoon parsley. Fry in the oil until transparent, and then add the pigeons and sear them all over. Put all of this in a casserole with a can of tomatoes, salt, paprika, and cayenne to taste, half a cup of sliced olives and a pint of good stock. Cover tightly and simmer in the oven an hour and a half. Five minutes before serving moisten a tablespoon of browned flour with a little of the gravy, stir into the stew, and when it thickens sprinkle with Parmesan cheese, garnish with croutons, and serve in the same dishes. Steamed Pigeons. Brown the pigeons in fat and butter in the kettle, then cut up onion, celery, parsley, little garlic with them. Steam one hour, and if they do not draw enough gravy, add little bouillon. Salmi of Duck. Cut duck (wild) into small pieces and brown in butter or chicken fat. To a piece of butter browned ULlMllA DLiuK «n»*rpa.Ted forquality.T* for sale at all good grocers "ITS THE WATER" -demand it. with flour add soup stock, one bay leaf, one clove, cayenne pepper, and salt, and one cup of claret. Then add the pieces of fried duck. Cook slowly. Add thin slices of peeled lemon and chopped parsley before serving. Spanish Pie. Take one pint of cold chicken, duck, or any game. Cut it into flakes and place it in a pudding dish which has been lined with a thin crust. On the layer of meat place a layer of sweet red peppers (seeds removed), cut in slices; next, a layer of thinly sliced sausage, and so on until the dish is full. Over this pour a glass of claret into which have been rubbed two tablespoons of flour. Cover with a thin crust of pastry, and bake. Bread Dressing. Soak half a loaf milk bread and four soda crackers. /Let them drain a couple of hours and then press out any water remaining. Heat a large spoon of fat or butter in a frying pan, grate in a little onion, and then add the soaked bread and cracker and let it dry, but stir often, that it does not burn. Then put it in a bowl, season with salt, pepper, chopped parsley, the liver, chopped fine, and two eggs. Mushroom Dressing for Fowl.