|Fowl/Roasting chicken||5 Pound|
|Lean salt pork||1⁄2 Pound|
|Lima beans||20 Ounce (Fresh Or Tinned, Broad Beans Can Be Substituted But Flavor Is Different)|
|Whole tomatoes/1 medium tin||6 Ounce|
|Boiling water||3⁄4 Pint|
|Corn on the cob/Large tin sweet corn||1 Pound|
|Tomato ketchup||2 Ounce|
|Worcester sauce||1 Tablespoon|
|Butter||1 1⁄2 Ounce|
|Plain flour||1 Ounce|
Ask the butcher to cut up a 5-lb. fowl or roasting chicken as for a fricassee.
Roll each piece of chicken in flour.
Cut 1/2 lb. lean salt pork into small squares.
Scald for 5 minutes in boiling water, drain and rinse with cold water.
Peel and cut vertically in thin slices 3 onions.
Put the salt pork squares on the bottom of a heavy stewing pan.
Cover with the onions.
Place the pieces of chicken on the onions.
Cover with the fresh or tinned lima beans.
Pour over a medium-sized tin of whole tomatoes and 3/4 pint of boiling water.
Bring to a boil.
Reduce heat and simmer gently 1 hour.
Add 1 lb. fresh uncooked corn cut from the cob.
A drained large tin of golden sweet corn may be substituted if corn is not in season.
Salt and pepper to taste.
Cover and simmer for 1/2 an hour or until the chicken is tender.
Add 2 oz. tomato ketchup and 1 tablespoon Worcester sauce.
Cook 5 minutes longer.
Cream 1 1/2 oz. butter with 1 oz. plain flour.
Stir into the stew, and when slightly thickened remove from fire.
Store in a cool place or refrigerator.
To serve, reheat on a low heat.