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CHICKEN ON BISCUIT MRS H T VAN FLEET

(Fowl And Game.) - (Recipes Tried And True)







Have prepared for cooking a nice fat fowl about a year old; season
with pepper and salt, and boil two hours, or until very tender. When
done there should be a quart of broth. If there is not that quantity,
boiling water should be added. Beat together very smoothly two
heaping tablespoonfuls of flour with the yolk of one egg and one-third
pint of cold water; add this to broth, stirring briskly all the time;
add one tablespoonful of butter. Have ready a pan of hot biscuit;
break them open and lay halves on platter, crust down; pour chicken
and gravy over biscuit, and serve immediately .











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