Joint the fowl and place it in the pan, add salt and pepper. Cook in the oven about one hour, then add 3 or 4 peeled tomatoes with the seeds removed. Continue to add in the pan enough water to baste the fowl frequently. Cook until the fowl is tender and serve with rice to which minced cooked ham or bacon has been added. Pour the gravy in the pan over the chicken.
BAKED HAM
(York fashion)
Soak overnight; in the morning scrub it and trim away any rusty part; wipe dry; cover the ham with a stiff paste of bread dough an inch thick and lay upside down in a dripping pan with a little water; allow in baking 25 minutes to the pound; baste a few times and keep water in the pan. When a skewer will pierce the thickest part plunge the ham for 1 minute in cold water; remove the crust and outside skin, sprinkle with brown sugar and fine cracker crumbs, and stick with cloves and brown in the oven. Serve with a mustard sauce or white wine sauce if eaten hot.
RILLETTES DE TOURS
(Cretons Canadiens)
Three lbs. shoulder of fresh pork, 3 lbs. cutlets of pork, 1 filet of pork, 2 pork kidneys, 2 lbs. of kidney fat, 1 pint of water, 3 tablespoons of salt, pepper, and 4 onions minced fine with the pork fat. Chop the meat into small dice, mince the fat and kidneys very fine; let all boil gently for 4 hours. About ½ hour before removing from the fire, add 1 teaspoonful of mixed spices and ¼ lb. fresh mushrooms cut in large pieces. Line a mould with half-set aspic; when set, pour in the mixture, pour over more aspic.
This is excellent for a cold supper or can be used as pâté de foie gras, and it may be moulded in buttered dishes without the aspic.