Recipe: Chicken Pot Roast, Cedar Hollow Style

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.

Simmer slowly for one-half hour. Season and serve.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss