Chicken Pot-Pie ~ 1908

Cut and joint a large chicken.  Cover with water, let it boil moderately until tender.  Season with pepper and salt, and thicken gravy with two tablespoons of flour mixed smooth in a piece of butter the size of an egg.  Have ready nice light bread dough; cut with a biscuit-cutter about an inch thick, and drop into boiling gravy, having previously removed the chicken to a hot platter.  Cover and let boil one-half to three-quarters of an hour.  Stick a fork to ascertain if done; if it comes out clean they are.  Lay on the platter with the chicken, and pour over the gravy, and serve.