d put them on the fire with dried meat cut in little pieces,
butter, onion, celery and carrot, seasoned with salt and pepper. Make
the sauce with the water in which the chicken has been boiled, which has
naturally become a good chicken broth.

Before sending to the table, remove the thread with which the chicken
has been sewed.

41

CHICKEN WITH TOMATOES

(Pollo alla contadina)

Take a young chicken and make some little holes in the skin in which you
will put some sprigs of rosemary and a clove of garlic cut into five or
six pieces. Put it on the fire with chopped lard and season with salt
and pepper inside and outside. When it is well browned on all parts add
tomatoes cut in pieces, taking care to remove previously all the seeds.
Moisten with broth or water. Brown some potatoes in oil, fat or butter,
previously cutting them into sections. When browned dip in the sauce of
the chicken and serve the whole together.

42

CHICKEN WITH SHERRY

(Pollo al marsala)

Cut the chicken in big pieces and put it in the saucepan with one medium
sized onion chopped fine and a piece of butter. Season with salt and
pepper and, when it is well browned, add some broth and complete the
cooking. Remove the excessive fat from the sauce by sifting through a
sieve or otherwise, and put the chicken back on the fire with a glass of
Sherry or Marsala wine, removing it from the fire as soon as the sauce
begins to boil.

43

CHICKEN WITH SAUSAGES

(Pollo colle salsicce)

Chop fine half an onion and put it in a saucepan with a piece of butter
and four or five slices of ham, half an inch wide. Over these
ingredients place a whole chicken, season with pepper and a little salt
and place on the fire. Brown it on all sides and, when the onion is all
melted, add water or broth and three or four sausages freshly made. Let
it cook on a low fire, seeing that the sauce remains liquid and does not
dry up.

44

CHICKEN WITH EGG SAUCE

(Pollo in salsa d'uova)

Break into pieces a young chicken and put it in the saucepan with a
piece of butter. Season with salt and pepper. When it is half browned
sprinkle with a pinch of flour to give it color, then complete the
cooking with broth. Remove it from the same and put it on a plate. Beat
the yolk of one egg with the piece of half a lemon and pour it on the
sauce of the chicken, allowing it to simmer for some minutes. Then pour
on the chicken and serve hot.

45

CHICKEN BREASTS SA