POLLO GUISADO
Steam two tender spring chickens for twenty minutes and then cut into pieces as for fricassee. Strain a can of tomatoes and mix with a can of corn and add a pepper chopped fine and a little parsley. Season with paprika, salt, cayenne, celery-salt and black pepper. Put the pieces of chicken in this and thicken with cracker-crumbs. Turn into an earthen baking-dish, put big lumps of butter over the top and bake for half an hour.
POLLUELO
EN ESTOFADO
Quarter a young chicken and fry in plenty of olive-oil with half a cupful of finely chopped onion and diced raw potato mixed. Let this all fry until the fowl is white; add a little fine parsley and chopped green pepper and a little hot water. Season with salt and pepper and simmer over a slow fire until thoroughly cooked.