1. Cut up the chickens as for carving.
2. Put them into a stew pan with the ham, tomatoes, onion, herbs, green pepper, mace, lard or fresh butter rolled in flour and breadcrumbs.
3. Add ½ pint water.
4. Cover the pan tightly and let it stew slowly till the chickens are thoroughly done and the tomatoes are entirely dissolved.
5. Turn it out into a deep dish to serve.