Take one pint of cold chicken, duck or any poultry. Cut it into flakes
and place it in a pudding dish which has been lined with a thin crust.
On the layer of meat place a layer of sweet red peppers (seeds removed),
cut in slices; next, a layer of thinly sliced sausage, and so on until
the dish is full. Over this pour a glass of claret into which have been
rubbed two tablespoons of flour. Cover with a thin crust of pastry, and

SPANISH PICKLE. MRS. W. H. ECKHART. Spanish Puffs. facebooktwittergoogle_plusredditpinterestlinkedinmail