Cut all fat and excess fatty skin from a goose or chicken
into very small pieces about 1/2 inch in size. Place in a
sauce pan, cover and cook over a low flame, stirring often.
When the skin particles turn golden brown and start to crisp,
add some sliced onion and stir again. Remove from the fire
when the onions begin to brown. Strain into a crock or bowl,
pressing off all fat from the grieben, which should be crisp
and brittle. The fat should be stored in jars and kept in a
cool place. The grieben may be served as a garnish for chopped
liver or passed as a relish.

The white meat of a large cold roast or broiled chicken
cut into small pieces (or meat left from boiled fowl).
1 can mushrooms
1 cup milk
Yolks 3 eggs
1/2 cup butter, little salt and white pepper
1 cup veal or chicken broth, or 2 tablespoons gravy
2 teaspoons cornstarch

Put milk and broth in saucepan. When thoroughly
heated add the butter which has been creamed with the corn-
starch. Add very slowly the well beaten yolks of eggs.
When a smooth sauce add the chicken, mushrooms, and sea-
soning. A tablespoon of finely cut celery is an improvement.
Serve hot with toast. If fresh mushrooms are used they
must be cooked before adding to mixture.

Select a chicken that has a whole skin. Singe and wash it thoroughly. Cut
the skin down the back at the neck and remove the crop. Unjoint the wing and scrape the wing bone until you reach the tip. Remove the bone and turn the wing right side out again. Loosen the skin and flesh from the sides of the chicken. Unjoint the leg and remove the bone in the same way. Remove the bones in the other side of the chicken, then loosen all the skin and flesh, cutting down close to the breast bone. Fill the chicken with one pound of sausage or the flesh of another chicken, seasoning with salt and pepper. Sew up the cut in the back, wrap the chicken in a piece of cheese cloth. Place the bones in a soup kettle covering with cold water. Add two teaspoonfuls of salt and bring it quickly to a boiling point. Skim and place the chicken on top of the bones and boil for two hours. Remove the cloth and brown in the oven. When cold it is ready to serve.