Put 1 tbsp. of margarine in saucepan, melt slowly, add 1 slice bacon finely cut and cook in butter for 1 minute. Add 1&1/2 pts. milk, 1 cup chicken or vegetable stock, 1 onion grated, 1 medium carrot grated, 2 cups cooked potato or 2 medium sized potatoes grated. Cook these vegetables in milk and bacon and stock until vegs. are tender. Add 1 cup grated cheese, little tomato sauce and Worcestershire sauce, 1 cup rice can be added if desired. Chop finely well boiled or steamed chicken or fowl and add above mixture and thicken with plain flour - about 1/2 cup and salt to taste. If fowl is large, a little can be used to make chicken jelly for sandwiches.
Source: contributed by Mrs K. Kelly in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.5.
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