Poultry & Fowl Recipes A recipe for Dry devilsRoast Duck with BaconRoast chickenMarinated Bajan chicken and carrotsCipaille a postmodern wayCipaille another way, with triple decksCipaille the oldest wayA deconstructed pie of chicken and leekDaisy Redman’s chicken fricassee with MadeiraChicken bog with sausage.Potted chicken and ham.Roast chicken an Irish way.Chicken, leek and bacon piesRonald Johnson’s colonial chicken pudding.Ronald Johnson’s chicken livers Madeira.Lady Mollie Cusack Smith’s Bermingham chickenPollo alla ToscanaChicken AsquithBoulestin’s chicken with capers. Chicken and green olives braised in Madeira. A pie made with chicken, capers and corned beef or, if you dare, cured tongue. Parson Woodforde’s giblet soup Giblet soup prepared an early nineteenth century Scottish way Giblets prepared another eighteenth century way, in a pie with steak An eighteenth century dish of smothered duck Potted gizzards. Mulligatawny a Chicago way Lakshna Jha’s chicken biryani with raitaMrs. Framji’s chickenThe Editor’s weeknight curry.Pheasant braised in whisky cream.A Scottish curry for chicken or rabbit.Jo Macsween’s Mungo pie.An accessible haggis recipe.David Garnett’s liver, sage and onion skuetsChicken with cucumber.A Northern terrine of liver and black pudding.The bfia chicken fricasseeRuby Tandoh’s favorite chicken pieElisabeth Ayrton’s game with beansWeeknight chicken with butter beans, a recipe derived from Nigel Slater.