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CHICKEN (en Matelote)

Cut a fine chicken into neat joints. Put a quarter of a pound of fresh butter into a stewpan, and when it is hot fry the pieces of chicken in it till they are lightly browned, then lift them out and put them aside until wanted. Fry in the butter six small onions sliced, a large carrot cut into quarters, a parsnip also quartered, and a dozen small mushrooms. Pour over these sufficient stock to cover them, add some savoury herbs, a blade of mace, a tea-spoonful of salt, and a salt-spoonful of pepper, and simmer all gently together until the sauce is richly flavoured. Strain it and thicken it with a little brown thickening, pour into it a glass of claret, and simmer it gently until it is smooth and thick. Put in the chicken, mix with the sauce the liver of the chicken pounded, a boned anchovy, and half a tea-spoonful of bruised capers. Simmer a quarter of an hour longer, and serve. Time, one hour and a half. Probable cost of chicken, 2s. 6d. Sufficient for four or five persons.