Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Cut two chickens in pieces and fry until a delicate brown in half a cupful of salt pork fat, — obtained by frying half a pound of salt pork slowly. When the chicken is cooked, take it up and put it into a large stewpan. Into the fat in which the chicken was fried put a large onion cut in thin slices and f ry slowly for ten minutes. Then add one quart of okra, cut fine, five sliced tomatoes, and two sprigs of parsley. Fry all these ingredients rather slowly for one-half an hour, then add them to the fried chicken. Pour into the dish a pint and a half of boiling water and season with one-half teaspoonful of pepper and two scant tablespoonfuls of salt. Stew slowly for two hours. Then add a cupful of cream and one cup of boiled rice. Taste, to be sure there is enough seasoning, and if there is, boil up once and serve. When fresh okra cannot be obtained, one can of the article may be substituted. The chicken may be a year or more old. A dash of cayenne instead of white pepper may be used. Marinade of Chicken Take two medium-sized boiled chickens, when cold cut them up, remove the skin, and place them in a hollow dish with salt, pepper, a sliced onion, chopped parsley, two glasses of oil, and the juice of two lemons. Mix them well and let them steep for one hour. Fif teen minutes bef ore serving, drain ; then dip each piece in a flour batter and drop them one by one in deep hot fat. Give them a nice color, drain on brown paper, sprinkle a little salt over them. Dish on a folded napkin, surrounded with fried parsley, and serve with a bowl of tomato sauce. Flour Batter for Marinade One-half pound sifted flour, yolks of three eggs, and cold water to desired thickness. Beat the whites of the eggs to a stiff froth and thoroughly mix with the batter. Ballottines of Legs of Fowls Cut open eight fowls' legs, remove all the bones and sinews. Spread the meat on the table, season with pepper and salt, and place a tablespoonful of forcemeat, seasoned with herbs, in the centre of each. Sew them in an oblong or ovai shape. Place a few slices of onion, carrot, and celery in a stewpan, arrange the ballottines on them and cover with thin slices of fat bacon. Moisten them half their height with broth, cover with greased paper, place the cover od the pan, and cook them slowly in the oven for half an hour. Baste them frequently. When cooked, remove, and put them in press between two dishes until they are cold. Trim them and place in a saucepan with a little broth and cover with greased paper ; let them simmer slowly in the oven for fifteen minutes. Cover them with a glaze, dish them in a circle, with a braised lettuce between each one. Fill the centre with a jardinière of vegetables. Pour Espagnole sauce around the entrée and serve. Fried Chicken with Cream Sauce Singe, draw, and cut two tender chickens in quarters. Crack the main bones, flatten slightly, and put in a saucepan with five ounces of melted butter, a little salt, and white pepper. Cover, place over a brisk fire, and fry a light brown on each side. Drain off most of the butter, sprinkle with one ounce of well-sifted flour, mix weU, and add one and one-half