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Fowl, Duck, Game, Hare: Pollastro

No. 136. Pollastro alla Lorenese (Fowl) Ingredients: Fowl, butter, parsley, lemon, small onions, bread crumbs.

Cut up a fowl and put it into a frying-pan with two ounces of butter, one onion cut up and a sprig of chopped parsley, salt and pepper; put it on the fire and cook it, but turn the pieces several times; then take them out and roll them whilst hot in bread crumbs, and fry them. Serve cocks' combs, kidneys or with cut lemons.

No. 137. Pollastro in Fricassea al Burro (Fowl) Ingredients: Fowl, butter, fat bacon, ham, mushrooms, truffles, herbs, spice, gravy.

Cut up a fowl and cook it in a fricassée of butter, bacon, ham, herbs, mushrooms, truffles, spice, and good gravy or stock. Serve in its own gravy.

No. 138. Pollastro in istufa di Pomidoro (Braised Fowl) Ingredients: Fowl, bacon, ham, bay leaf, spice, garlic, Burgundy, tomatoes.

Braise a fowl with bits of fat bacon, ham, a bay leaf, a clove of garlic with one cut in it, a pinch of spice, and a glass of Burgundy.

Only leave the garlic in for five minutes. When cooked serve with tomato sauce (No. 9).