Cut up a chicken and boil until tender. Cut up and fry in chicken fat
two onions, two green peppers, stirring in one and one-half
tablespoonfuls of flour. Have ready five tomatoes, stewed, and put in
two dozen ripe olives with a small clove of garlic, mashed. Grate seven
large ears of corn, season with salt and put a layer in a greased baking
pan, then chicken, then the other ingredients, with a little of the
gravy. Stir all together and bake until brown.