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.
Creamed Turkey.
Prepare and serve cold roast or boiled turkey the same as chicken.
Stewed Chicken.
1 chicken or fowl, weighing about three or four pounds.
1 tablespoonful of butter.