Wash the fowl carefully and cut in pieces,then wipe dry. Blend salt,pepper with the flour and dredge chicken. Heat butter and lard in skillet to 1 inch and fry chicken a golden brown. Drain off all fat. Place cooked chicken in a kettle, add hot stock,cover tightly and cook over low fire 1 hour.

Add small onions and cook 30 minutes,add carrots. Simmer 11/2 hours longer or until chicken is tender. Remove all fat. Add salt to suite taste. Blend flour with a little cold water,add to hot stew. Arrange on a hot plater.