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AMNASTICH.
Stew gently one pint of rice in one quart of strong gravy till it begins to swell, then add an onion stuck with cloves, a bunch of sweet herbs, and a chicken stuffed with forcemeat, let it stew with the rice till thoroughly done, then take it up and stir in the rice, the yolks of four eggs, and the juice of a lemon; serve the fowl in the same dish with the rice, which should be colored to a fine yellow with saffron.
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FOWLS STEWED WITH RICE AND CHORISA.
Boil a fowl in sufficient water or gravy to cover it, when boiling for ten minutes, skim off the fat and add half a pound of rice, and one pound of chorisa cut in about four pieces, season with a little white pepper, salt, and a pinch of saffron to color it, and then stew till the rice is thoroughly tender; there should be no gravy when served, but the rice ought to be perfectly moist.
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CURRIED CHICKEN.
See curried veal. Undressed chicken is considered best for a curry, it must be cut in small joints, the directions for curried veal are equally adapted for fowls.
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