Stewed Chicken, Cottage Style, with White Gravy.
Take two chickens, one or two years old, and cut each in about fourteen pieces, dividing each joint, and cutting the breast in two pieces; cut the gizzard quite small, and put it and the liver with the chicken. When the chicken is half done, cover with cold water, adding a good-sized onion, and when it reaches a boil, skim carefully; and when the same is about half cooked add sufficient salt and pepper, and also a handful of the green leaves of celery chopped fine, which will give it the flavor of oysters. Boil slowly until you can tear the chicken with a fork, when turn it out in a dish. Next, take one half pound of good butter, the yolks of three boiled eggs, and two tablespoonfuls of corn-starch or flour, and, after working well together, so as to form a thin batter, add the liquor from the chicken, return to the kettle, and, after boiling for five minutes, return the chicken, season with nutmeg or sal-piquant, adding at the same time a teacupful of cream or good milk, also the whites of the eggs, chopped fine. Keep hot until served.