lay in the bottom of the kettle, also a small onion, cut up, some
parsley root and celery. Lay the chicken upon this, breast first, then
the leg and so on. Cover up tight and let it stew slowly on the back of
the stove (or over a low gas flame), adding hot water when necessary.
Just before serving chop up some parsley, fine, and rub a teaspoon of
flour in a little cold water, and add. Let it boil up once. Shake the
kettle back and forth to prevent becoming lumpy. The parsley root and
celery may be omitted if so desired.

Duck can be prepared in this manner.


CHICKEN WITH RICE

Joint a chicken; season with salt and ground ginger and boil with water
enough to cover. Allow one-half pound of rice to one chicken. Boil this
after chicken is tender. Serve together on a large platter.


CHICKEN (TURKISH STYLE)

Brown a chicken, cover with water and season, cook until tender. When
chicken is tender; slash the skin of chestnuts, put them in oven and
roast, then skin them, put in chicken and let come to a boil and serve
with the chicken.


AMASTICH

Cook one pound of rice in a quart of stock for half an hour, stirring