Select a fat stewing chicken and then singe and draw. Wash and wipe with a clean cloth. Place in a fireless cooker or cook until tender. Now rub with shortening and dust with flour and brown in hot fat in a deep saucepan. Turn the chicken frequently so that it can be browned on all sides. When the chicken is nicely browned, add:
- Four tablespoons of flour,
- Three cups of chicken stock,
- One-half cup of grated carrot,
- Two green peppers chopped fine,
- One-half cup of finely minced onions.