Fowl
Onions
Celery
Salt
Parsley
Carrots
Butter
Stock
Olives
Tomatoes

"Cut up half an onion, a stick of celery, a sprig of parsley, a carrot, and cook them all in a quarter pound

of butter. Into this put a fowl cut up and let it get

brown all over, turn when necessary and then baste it

with boiling stock. Add four Spanish olives cut up

and four others pounded in a mortar, eight whole olives

and three tablespoonful of tomato puree reduced, and

when the fowl is well cooked pour the sauce over it."

This recipe (No. 133) was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi.

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