Fricassee your chicken, taking care to brown the skin nicely; season to taste. When done set by to cool; then remove all the bones; put back into the liquor in which it was cooked; chop fine, leaving in all the oil of the fowl. If not enough of the oil, add a piece of butter; then pack closely in a dish as you wish it to go to the table.

Submitted by: MRS. R. H. JOHNSON