Instructions: Place chicken, quartered onion, and 1 bay leaf in pot. Season, water to cover, and simmer medium-high. Reduce heat to medium-low, cover, and cook until done. Remove, cool, skin pull meat from bones, and tear into large pieces.

Blend quartered onion, corn and milk until smooth. In skillet cook puree until thick, then season.

Heat oil in skillet, add garlic, cook until flavored. Discard garlic. Add beef, cook stirring until brown. Add cumin, oregano, bay leaf, paprika, and raisins and season. Stir in 3/4 cup of water, reduce heat to medium, and simmer until almost dry. Remove from heat and discard bayleaf.

Spread beef mix on bottom of Dutch oven, add chicken, eggs, and olives. Spread corn puree on top, and sprinkle with sugar. Bake for 30 minutes. Place coals on top to brown for the last 10 minutes.

As prepared at the Fair at New Boston

(a county fair in the year 1796)

grand landowners.

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