- Pigeons
- Butter
- Chopped onion
- Stock, or boiling water and bouillon cubes
- Sage
- Yellow cornmeal
- Salt, pepper
Make a stiff cornmeal mush, thoroughly cooked. Cut the pigeons in quarters or even smaller pieces. Brown them in butter with salt, pepper and a little chopped onion. Cover with stock, add a bit of sage and stew slowly for an hour and a half. If the birds are young less time will do.
Line a round dish with the mush, hollowed out. Lay the pigeons with their sauce inside of this and serve hot.
SMOTHERED CHICKEN
Stufato di Pollo
- A chicken (this is an excellent way to cook a tough fowl)
- 4 oz. fat, half butter and half lard, or any substitute
- 1 cup tomatoes stewed down and put through a sieve
- 1 carrot
- 1 onion
- Boiling water
- 1 stalk celery
Cut up the chicken, rub it with the lard and brown it in the other half of the fat. Add the strained tomato, then the finely chopped onion, finally the carrot and celery cut into small pieces, and season with salt and pepper. Let it simmer slowly until perfectly tender, adding hot water enough to keep it moist, from time to time, as the strained tomato cooks away.
Signorina Irene Merlani.
CHICKEN ALLA CACCIATORA
Pollo alla Cacciatora
- A chicken
- 1 pint fresh or canned tomatoes
- ¼ lb. fat salt pork or bacon
- Flour
- 6 sweet green peppers
- 2 or 3 medium sized onions
Grind or chop the salt pork and put in a large frying pan with the onions sliced thin. Fry the onions slowly and carefully until they are golden brown. Skim them out. Cut up the chicken, sprinkle the pieces with flour, salt and pepper, and sauté in the fat which remains in the frying pan. When the chicken is brown add the tomatoes and green peppers and put back the onions. When the vegetables have cooked down to a thick gravy keep adding enough hot water to prevent their burning. Cover the pan tightly and simmer until the chicken is very tender. This an excellent way to cook tough chickens. Fowls which have been boiled may be cooked in this way, but of course young and tender chickens will have the finer flavor.