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.

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, as in receipt for Risotto alla Nostrale; Macaroni, as
in receipt for Macaroni with Butter, or Ribbon Macaroni, as in receipt
given.


POLENTA PASTICCIATA

3/4 of a cup of Indian meal
1 quart of milk

Boil the milk, and add the Indian meal, a little at a time, when milk
is boiling, stirring constantly. Cook for one-half an hour, stirring