Minced Chicken With Green Pepper

A dish that may be prepared on the chafing dish just as well as on the range is made of remnants of cold cooked fowl cut in dice, of which there should be one cup. Cover a green pepper with boiling water, and let boil 10 minutes. Drain pepper, remove seeds and cut in narrow strips two inches long, using a pair of scissors. Melt two tablespoons of butter, add one and one-half tablespoons of flour, and stir until well blended; then pour on gradually, while stirring and beating constantly, two-thirds of a cup of chicken stock.
Bring to the boiling point, add chicken dice and peppers; again bring to the boiling point, and serve on pieces of toasted bread. By chicken stock I mean the water in which a fowl has been cooked.