A piece of carrot,
One small onion,
One branch of celery
for flavoring and then lift and set the thighs and breast aside for future use. Pick the meat from the back of the carcass and add to two and one-half cups of the stock. Season and thicken slightly. Now place the legs and wings in a casserole dish and add
One cup of peas,
The prepared gravy,
Four boiled onions.
Cover with a crust of plain pastry and bake in a moderate oven for thirty minutes.
FRICASSEE CHICKEN
Draw and singe and cut the chicken. Wash and place in a deep saucepan and cover with boiling water. Bring to a boil and add