Creamed Chicken.
1 pint of cold boiled fowl or chicken.
1 heaped tablespoonful of butter.
2 level tablespoonfuls of flour.
1 gill of chicken stock.
1-1/2 gills of milk or cream.
1/5 teaspoonful of pepper.
1-1/2 teaspoonfuls of salt.
A few drops of onion juice.
Have the chicken free from skin, fat, and bones, and cut into long strips. Season it with half of the salt and pepper. Put the butter in a frying-pan and set on the fire. When hot, add the flour, and stir until the mixture is smooth and frothy. Now add the stock, stirring all the time, and when this boils gradually add the milk. Season the sauce with the remainder of the salt and pepper, and the onion juice. Put the chicken in this and simmer for ten minutes.
This dish is suitable for breakfast, luncheon, supper, or dinner.