Take a small chicken; clean
and prepare it. Take a slice of ham fat four fingers wide and one finger
long (or 1 tablespoon of good lard). Chop up very fine with a chopping
knife, and put into a good-sized saucepan. Take one-half an onion, a small
carrot, a piece of celery, and cut all into very small pieces and add them
all to the fat. Then put in the chicken, the salt, pepper, and a pinch
of allspice, and cover the saucepan. Cook until the chicken is covered,
basting with the grease,
and turning the chicken until it is brown on all sides; then add one-third
of a glass of red or white wine. When the wine has become absorbed, add
one tablespoon of the tomato paste, dissolved in a cup of hot water (or
a cup of tomato sauce not too thick). Cook for a few moments more until
the chicken is thoroughly cooked.
Prepare the Indian meal as
in receipt for Indian
meal, and serve the chicken surrounded by the Indian meal, with
the sauce poured over all and grated cheese sprinkled over the Indian meal.
NOTE: Pigeon may be
prepared in the same way as the chicken and served with the Indian meal;
or either one may be served instead of the Indian meal with rice, or Ribbon
Macaroni. |
