Fried Fowl—with Peas

• Trimmings of 2 cold, roast fowls
• 2 oz. butter
• 1 oz.

Cut fowl into pieces convenient for serving. Boil fowl bones for stock. Heat the butter in a saucepan. Fry pieces of fowl in butter until brown. Remove fowl from butter, add flour to butter and brown lightly; stir in stock, simmer 5 min. and season. Replace fowl in sauce, cover and cook gently until thoroughly hot.

Serve with sauce strained over and garnish with peas.