chicken and, if preferred, one-half cupful of mushrooms cut in pieces
the same size as the chicken. Then brown in butter before adding to the
sauce. Fill the timbales.

~DEVILED CHICKEN~--Split the chickens down the back and broil until
done, lay on a hot dripping pan and spread on a sauce, scatter fine
crumbs over and set in a quick oven to brown. For the sauce beat a
rounding tablespoon of butter light with one-half teaspoon of mixed
mustard, one teaspoon of vinegar and a pinch of cayenne.


~FRICASSED TURKEY OR GOOSE GIBLETS~--Scald and pick giblets. Put them in
a saucepan with a piece of butter, a bunch of parsley, green onions,
thyme, bay-leaf and a few mushrooms; warm these over the fire, with a
sprinkle of flour moistened with stock or water, adding salt and pepper
to taste. Reduce to a thick sauce, adding to it the yolks of two eggs,
and let simmer without boiling. Serve with sprinkling of vinegar.


~FRIED CHICKEN~--Cut up two chickens. Put a quarter of a pound of
butter, mixed with a spoonful of flour, into a saucepan with pepper,
salt, little vinegar, parsley, green onions, carrots and turnips, into a
saucepan and heat. Steep the chicken in this marinade three hours,
having dried the pieces and floured them. Fry a good brown. Garnish with
fried parsley.


~JELLIED CHICKEN~--For jellied chicken have on hand three pounds of
chicken that has been boiled and cut from the bone in strips. Mix a
quart of rich chicken stock that has been boiled down and cleared with a