1/2 tsp. salt
1/2 tsp. pepper
1 lg. fryer
1 lg. onion
1/2 c. green onions
1/2 c. celery
1 bell pepper (chopped)
6 tbsp. cooking oil
6 tbsp. flour (brown in cooking oil)
4 c. hot water

Cut up chicken as for frying. Season and cook until brown in hot cooking oil. Remove from oil and add flour, browning slowly until dark brown. Add onions and cook until soft. Add chicken to this, water and cook until chicken is tender. (Keep gravy the consistency of thick cream.) Chicken can be boned and served in patty shells or a large chicken pie and served with crisp salad.