CREAMED CHICKEN OR TURKEY
2 cups of cold chicken.
1 large cup of white or creamed sauce.
½ teaspoonful of chopped parsley.
Salt and pepper.
Pick the chicken or turkey off the bones and cut into small bits before you measure it. Heat it in the sauce till very hot, but do not let it boil, and add the seasoning: about half a teaspoonful of salt, and a tiny bit of cayenne, or as much celery-salt in the place of the common kind. Put in a large buttered dish and serve, or in small dishes, either with crumbs on top or not.