Stewed Chicken.
Cut into joints, leaving none of the pieces large. Put the scrags, feet (having scalded off the skin), and giblets into two cupfuls of water, and stew until the meat is in rags. Put a quarter of a pound of pork, cut as fine as shavings, in the bottom of a saucepan; lay on this a teaspoonful of minced onion, and then the uncooked chicken. Strain, and partly cool the gravy, which should have boiled down to one cupful—setting by the giblets. Pour this over the chicken, pepper and salt; put on a tight top, and cook very slowly one hour. Then increase the heat, but still do not let it boil hard, for half an hour longer. Open the saucepan at the end of the first hour to change the upper pieces to lower places—and again when the half hour is up, to see if they are all tender. If not, cover and cook until they are. Take out the chicken, lay in order upon a hot-water dish, and add to the gravy the giblets, minced fine, and a tablespoonful of butter rubbed into one of flour. Boil one minute, and pour upon a half cup of milk in which have been beaten two eggs. Set over the fire, and stir one minute, but do not let the gravy boil. Pour upon the chicken.