_Stufato di Pollo_
A chicken (this is an excellent way to cook a tough fowl)
4 oz. fat, half butter and half lard, or any substitute
1 cup tomatoes stewed down and put through a sieve
1 carrot
1 onion
Boiling water
1 stalk celery
Cut up the chicken, rub it with the lard and brown it in the other
half of the fat. Add the strained tomato, then the finely chopped
onion, finally the carrot and celery cut into small pieces, and season
with salt and pepper. Let it simmer slowly until perfectly tender,
adding hot water enough to keep it moist, from time to time, as the
strained tomato cooks away.
_Signorina Irene Merlani._