1 Tb. chicken fat
1 large onion
salt, pepper, paprika to taste
1 C. canned peas (optional)
1/2 c. tomato juice
1 lb. mushrooms
6-8 chicken livers
2.Tb. flour

Dice onion and saute in fat until light brown. Slice mushrooms and add to onion. Season with salt and pepper and a dash of paprika. Add tomato juice, cover, and simmer over a low flame for 15 minutes. Add chicken livers, sprinkle with flour and mix well. Continue to cook for 10 minutes over a very low flame. Add peas the last 2 or 3 minutes before ready to serve. Serve on toast as an appetizer for dinner or main course for lunch.

SAUTED LIVER, See Appetizers Section, Page 62.
MATZA AND LIVER PIE, See Passover Section, Page 41.

(A famous dish.)
Make a hot curry of finely minced chicken livers and rice.
Sprinkle to the depth of 1/2 an inch with freshly grated cocoanut.
Cover all with a liberal paste of English chutney.

Kill chicken the day before it is cooked. Split open on the
back, as if to broil. When all ready to cook, wipe dry, rub well
with butter, pepper and salt. Put in a pan with a slice of bacon
or pork in a pint of water. Simmer an hour, basting frequently.
When thoroughly done, place on a hot dish.

Prepare the cream the same as for oyster patties, and add 1 pt. of cold chicken cut into dice. Boil 3 minutes, fill the shells and serve. Add
1 teaspoonful of onion juice if liked.

Take the parts of chicken not nice to serve as first course;
if not enough add what was left of roast the day before; chop
very fine. For 5 persons use a quart basin; first put in a teacupful
of gravy left from roast or chicken, or either, then a layer,
perhaps 1/2 inch' thick, of the chopped meat, then a layer of cracker
crumbs or stale bread crumbs, then a layer of the chopped meat
and so on in alternation, having a layer of meat for the last. The
layers should be interspersed with small bits of butter. Above the
last layer put the mashed potatoes left from dinner or if the
potatoes are whole chop them. Finally add 1/2 a cup of milk; bake
until thoroughly done, and a delicate brown on top. Practice
makes perfect. A good dish for lunch.

One pint chicken, veal or beef boiled and chopped, 1/2 pt.
cream or milk, 2 tablespoonfuls of flour, 1 tablespoonful of butter.
2 tablespoonfuls of chopped parsley, 1 tablespoonful of chopped
onion, 1 tablespoonful of salt, 1/4 tablespoonful of nutmeg, cayenne
pepper to taste. Put the cream over the fire in a farina kettle, melt
butter and flour to a smooth paste and stir into the boiling milk.
Stir constantly until very thick. Take from the fire and add the
meat and beat till thoroughly mixed, adding the seasoning.
Spread on a large platter to cool. Have ready a bowl containing
2 beaten eggs, and a platter with sifted bread crumbs. Form the
croquettes tightly, dip into the egg and then roll in the crumbs,
again into the egg and crumbs and fry them a golden brown in
smoking hot lard.

Fourteen ozs. of boiled chicken chopped fine, 1/2 pt. milk,
1/4 lb. butter, 1 teaspoon of salt, 2 tablespoonfuls of flour,
a pinch of cayenne pepper. Mix flour in a little of the milk, rub smooth
then add to the boiling milk; add salt, pepper and butter, when
nearly cold add to chicken, mix thoroughly, let cool. When cool
make into 12 croquettes, dip in egg, roll in fine cracker crumbs.
lay in frying basket and fry in hot lard.

Mix 1/2 cup of flour with cold milk. Stir this into 1 qt. boiling
milk, add 1/2 cup sweet cream or butter, season with salt, a little
cayenne pepper, juice of lemon and 1 can mushrooms (dry),
a little onion if you like. Boil and cut fine two chickens. When
cold mix together, sprinkle with cracker crumbs and bake as
oysters.

Boil until very tender 8 lbs. of chicken. When cold cut into
small pieces as for salad. Make a dressing of 1 qt. sweet milk,
1 cup of sweet cream, 3/4 cup butter, juice of 11/2 large lemons, salt
and pepper to taste, small quantity of red pepper on point of knife,
3/4 cup of flour mixed smoothly in enough cold milk to be of the
consistency of cream, 1 can of mushrooms boiled until tender in
the juice. Mix milk, cream, butter, salt and pepper and cook in
double boiler. When boiling stir in gradually the flour wet with
some of the milk until it thickens. Strain the juice of lemons and
stir in last. Strain all through a fine gravy strainer into the
chicken. Stir in the mushrooms and cover with finely rolled
cracker crumbs. Bake about 20 minutes.

One chicken 4 and 1/2 lbs., 4 sweet breads, 1 can of mushrooms.
Boil chicken and sweet breads. When cold cut up as for salad.
In a sauce pan put 4 cups of cream, in another 4 tablespoonfuls of
butter and 5 even spoonfuls of flour. Stir until melted, then pour
over the hot cream, stirring until it thickens. Season with a
small onion grated, a very little nutmeg and black and red pepper.
Put chicken, sweet breads and mushrooms cut in small pieces in
a baking dish mixed with cream. Cover with bread crumbs and
pieces of butter, and bake 20 minutes.