Truss two young chickens as though for roasting. Lay on the bottom of
a large stew pan the rind of a piece of pork, and on this, place the
chicken. Add four ounces of butter, a head of celery chopped, two
onions sliced, three small carrots sliced, two Chili peppers cut up,
and the halves of two bell peppers from which the seeds have been
removed. Season with salt, cayenne, thyme and a few sweet herbs. Cover
and cook quickly for forty minutes, moistening from time to time with
a spoonful of stock or gravy. Then add two large tomatoes sliced, and
cook twenty minutes longer. Serve the chicken with the sauce poured
over it.

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Chicken with Oysters

Stuff a young chicken with oyster and a few bread crumbs, seasoned
with salt, pepper and butter. Truss the fowl, place it in a tin pail
with a tight cover. Stand the pail in a kettle of boiling water and
leave on the fire one hour and a half. Remove the chicken and place in
a dish. Pour the gravy into a saucepan, adding two dozen oysters,
two hard boiled eggs chopped, a wine glass of cream and one ounce of
butter, into which has been rubbed a teaspoonful of corn starch. Boil
for a few moments and pour over the chicken.

This is an excellent way to cook a young turkey.

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Casuela