(it ought to be chopped as fine as powder). Add all the liquor the
chicken was boiled in, which ought to be very little and well seasoned.
Press it into the shape of a brick between two platters, and put a heavy
weight over it so as to press hard. Set away to cool in ice-chest and
garnish nicely with parsley and slices of lemon before sending to the
table. It should be placed whole upon the table, and sliced as served.
Serve pickles and olives with it. Veal may be pressed in the same way,
some use half veal and half chicken, which is equally nice.


HOME-MADE CHICKEN TAMALES

Boil till tender one large chicken. Have two quarts of stock left when
chicken is done. Remove chicken and cut into medium-sized pieces. Into
the stock pour gradually one cup of corn meal or farina, stirring until
it thickens. If not the proper consistency, add a little more meal.
Season with one tablespoon of chili sauce, three tablespoons of tomato
catsup, salt, one teaspoon of Spanish pepper sauce. Simmer gently thirty
minutes, then add chicken. Serve in ramekins.


CHICKEN FRICASSEE, WITH NOODLES

Prepare a rich "Chicken Fricassee" (recipe for which you will find among
poultry recipes), but have a little more gravy than usual. Boil some
noodles or macaroni in salted water, drain, let cold water run through
them, shake them well and boil up once with chicken. Serve together on a
large platter.