1. Bone the chicken

2. Chop the veal and liver very finely until almost a puree

3. Melt the butter in a small pan over medium heat

4. Stir in the cornflour

5. Slowly add the milk while while constantly stirring

6. Bring the milk mixture to a boil and let it simmer for about 1minute until it is thick

7. Remove the pan from the heat and cool it for 5minutes

8. Stir the milk into the meat

9. Beat the egg whites into the mixture then fold in the green pepper and the pistachio nuts

10. Fill the chicken with the stuffing and sew it up with a fine string

11. Place the chicken in a roasting tin with a knob of lard in the bottom of the tin

12. Roast the chicken in the preheated oven for 1 and 1/2 hours while basting it at intervals

13. Serve hot with a green vegetable

List of ingredients required:

8 oz (225g) veal shoulder
2 egg whites
1 chicken liver
1 oz (25g) butter
1 oz (25g) pistachio nuts, shelled and halved
1 small green pepper, seeded and chopped
1 level tablespoon cornflour
1 chicken, about 2 and 1/2 to 3lb (1.1 to 1.4kg)
1/4 pint (150ml) milk

The oven should be preheated at a temperature of 375 (190C)