2 hens, cut in pieces, about 8 lbs.
1 1/2 lbs. smoked garlic-sausage, cut in pieces
1/2 can tomato sauce
2 cans mushroom sauce, reg. size
3 med. size onions, chopped
2 bundles onion tops, chopped
1 bundle parsley, chopped
Water
1 tbsp. parsley flakes
1 tbsp. dried celery
Cooking oil

Brown hen in hot oil until real brown. (If your hens are fat enough brown them in their own fat.) Add tomato sauce and mushroom sauce and stir until brown. Add onions, onion tops and parsley and cook until wilted. Add enough water to cover chicken along with the parsley flakes and celery seed. Add sausage and once the sauce reaches the boiling point, lower the fire to medium and cook for about 2 1/2 hours. Serve with rice.