1 (4 or 5 lb.) hen
2 lg. onions, minced
6 tbsp. flour
6 tbsp. cooking oil
4 c. hot water
Salt and cayenne pepper to taste

Cut up chicken as for frying. Season and cook until brown in hot cooking oil. Remove from oil and add flour, brown. Add onions and cook until soft. Add chicken to this, water and cook until tender. Keep gravy the consistency of thick cream.

(Chicken can be boned and served in patty shells or a large chicken pie and serve with crisp salad.) It is usually served over rice.