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Virginia Stewed Chicken

From I or 2 roast chickens left from a previous meal, cut and dice the best portions so as to have fully I pint of meat. Take bones, etc., put in a kettle, cover with cold water, heat and simmer slowly for two hours, then strain. To this stock add the diced meat, 3 large, firm tomatoes peeled and cut fine, I green sweet pepper seeded and chopped, and the corn cut from I dozen ears.

Reheat, thicken with 2 scant tablespoonfuls of flour dissolved in cold water, season to taste and simmer for fifteen minutes. Serve garnished with squares of fried hominy.