TO SERVE 4
1 medium sized boiling fowl
2 ozs. flour
4 cloves
4 tablespoons olive oil
a little chopped parsley
1 sliced leek
1 pint stock
a pinch of thyme
4 ozs. macaroni
1 tablespoon tomato conserve
pepper and salt

"Heat the oil in a large stewpan, and having prepared the chicken, add it to the stewpan with the chopped leek, cloves, herbs; allow it to brown on all sides, and take your time over this process. Pour off half the oil. Add the stock and the tomato conserve diluted with a little stock or water; cover and allow to finish cooking ? at least another hour and a half or two hours, until the chicken is tender. Meanwhile cook and drain the macaroni, and when the chicken has finished cooking, remove it from the sauce and keep hot ; add the macaroni to the sauce, mix well and serve around the chicken as a garnish, puree of chicken

For this, the breast of a medium sized chicken should be pounded in a mortar with a little stock, and two slices of bread that have been soaked in stock and squeezed dry. When well mixed, pass through a food mill, place in a stewpan with half a wine-glassful of Marsala, and a similar amount of brown sauce and a pinch of mixed spice. Allow to cook gently for twenty minutes, remove from the heat and mix with a beaten egg yolk and the juice of half a lemon; season with salt and pepper to taste and serve on a dish surrounded by snippets of hot fried bread."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

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