Page:Mrs Beeton's Book of Household Management.djvu/778

692 a few drops of lemon-juice or Tarragon vinegar, salt and pepper.

Method.—Boil the chicken until half cooked in stock, or, if this is not at hand, in water flavoured with vegetables. Put the macaroni into salted boiling water and cook rapidly for 15 or 20 minutes, until it is perfectly tender but not broken, then drain well, and cut into short lengths. Heat the sauces in a stewpan, and when the chicken is sufficiently cooked, cut it into pieces convenient for serving, and put them into the sauce. Add the macaroni, salt, pepper, lemon-juice or vinegar to taste, and simmer very gently for ¾ of an hour. Arrange the macaroni to form a bed in the centre of a hot dish, place the chicken on the top of it, strain the sauce over, and serve.

Time.—From 1 to 1¼ hours. Average Cost, 3s. 6d. to 4s. Sufficient for 4 or 5 persons. Seasonable at any time.

Ingredients.—1 chicken, larding bacon, 2 onions, 2 carrots, 1 turnip, all thickly sliced, a bouquet-garni (parsley, thyme, bay-leaf), 10 peppercorns, stock, ¼ of a pint of tomato purée, 3 ozs. of grated Parmesan cheese, salt and pepper.

Method.—Truss the chicken, lard the breast in close rows, and wrap it in greased paper. Put the vegetables, herbs and peppercorns into a stewpan, add sufficient stock to nearly cover them, and place the chicken on the top. Cover closely, cook gently for about 1½ hours, adding more stock to replace that which boils away. Wash and blanch the rice, cook it in good stock until tender and dry, then stir in the tomato purée and cheese, and season to taste. Put the chicken in a hot oven for a few minutes, to crisp the bacon, then serve with the rice either as a border or formed into timbales.

Time.—About 1¾ hours. Average Cost, 3s. 6d. to 4s. 6d. Sufficient for 4 or 5 persons. Seasonable at any time.