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.
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