1 medium sized boiling fowl
2 slices streaky bacon
1 small onion, chopped small
1 oz. butter
1/2 pint stock or water
1 level tablespoon flour
1 carrot
1 tablespoon tomato conserve
1 small cabbage
Salt, pepper & nutmeg
2 stalks of celery
1/2 lb. pork sausages

"Clean the fowl and cut in pieces for serving. Place the butter in a stewpan, heat it and in it cook the chopped onion till it is golden brown; add the pieces of chicken and allow to brown on all sides; stir in the flour and allow to cook a moment or two before adding the stock very slowly, stirring so as to prevent lumps forming; add the salt, pepper and nutmeg, the carrot and celery cut small ; cover and cook slowly for 2 hours or until the chicken is tender; twenty minutes before serving, add the cabbage, washed and shredded, and the sausages, and when these are cooked, serve in a heated dish."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

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