Chicken a la Matelote

Cut up an uncooked chicken. Rub in butter and flour, and brown in an oven. Fry in four table-spoonfuls of chicken fat or butter, for about twenty minutes, a small carrot, onion and parsnip, all cut into dice. When the chicken is browned, put it in a stew-pan with the cooked vegetables and one quart of white stock. Then into the fat in which the vegetables were fried, put two table-spoonfuls of flour, and cook until brown. Stir this in with the chicken. Add the liver,
mashed fine, one table-spoonful of capers and salt and pepper to taste. Cook very gently three-quarters of an hour; then add one-fourth of a pound of mushrooms, cut in small pieces. Cook fifteen minutes longer. Serve with a border of boiled macaroni, mashed potatoes or rice.