and with it detach the Indian meal from the side of the saucepan, then
hold the saucepan for a moment over the hottest part of the fire,
until the Indian meal has become detached from the bottom. Then turn
it out onto the bread-board; it should come out whole in a mold. Let
it stand a few moments to cool. Then with a wire cut it into slices
about the thickness of a finger. Place these slices on a hot platter
in a layer; pour over them a good meat gravy and grated cheese; then
put on another layer of the polenta, and add more gravy and cheese,
and so on, until your polenta is used up.


POLENTA WITH CHOPPED SAUSAGES

Prepare the Indian meal as in the preceding receipt.

Take four Deerfoot sausages (or two, if a larger variety of sausage),
remove the skins, chop fine, then fry in butter. When they are a nice
brown add one tablespoon of stock, and two tablespoons of tomato paste
thinned with hot water (or a corresponding amount of the tomato
sauce).

Cook for fifteen minutes more. Then cut the polenta in slices as in
preceding receipt and add the chopped sausages with their sauce and
grated cheese, in layers as before.


CHICKEN WITH POLENTA

Take a small chicken; clean and prepare it. Take a slice of ham fat
four fingers wide and one finger long (or one tablespoon of good