1 (3 lb.) chicken, cut up
1/4 c. shortening
1 veal knuckle
2 tsp. salt
1/4 tsp. pepper
1/4 c. minced onion
1/4 c. minced green pepper
1 tsp. paprika
1/4 c. pimento, chopped
1 pkg. thin spaghetti
1 c. slivered ripe olives
1 1/2 c. cheese, grated

Wash chicken. Brown in hot fat. Remove to deep kettle; add veal knuckle and enough boiling water to cover chicken. Add salt and pepper. Cover, simmer until very tender - about 3 hours. Then remove meat from chicken and veal and cut into small pieces. Measure broth. Skim off fat. Add enough water to broth to make two quarts. In skillet where chicken was browned, cook onion and green pepper with paprika until lightly browned. Add to broth, with pimento and cut up meat. Heat to boiling. Add olives and 1 cup cheese. Heat until very hot. Sprinkle remaining cheese on top. (Olives may be omitted if desired.)