A fowl and cut in pieces
1 wineglassful of white wine
A tablespoonful of olive oil
A pinch of nutmeg
Salt to taste
A little butter
A cupful of stock
Flour
A little cold water
A little chopped parsley

"Prepare a boiling fowl and cut in pieces, then lay on a flat dish and allow to marinate for at least 4 hours in a mixture of 1 wineglassful of white wine, a tablespoonful of olive oil, a pinch of nutmeg and salt to taste. Turn the chicken from time to time. At the end of 4 hours, place in a stewpan with a little butter and a cupful of stock, and cook slowly for at least 2 hours ; finally thickening the broth with a little flour mixed with a little cold water, stirred into the stewpan and allowed to thicken, stirring all the time; finally add a little chopped parsley and serve hot."

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.

Back to main list