Cut up as for fricassee, and parboil, seasoning well with pepper,
salt, and a lump of butter the size of an egg, to each chicken. The
fowls should be young and tender, and divided at every joint. Stew
slowly for half an hour, take them out, and lay on a flat dish to cool.
Set aside the water in which they were stewed for your gravy.
Make a batter of one quart of milk, three cups of flour, three
tablespoonfuls melted butter, half a teaspoonful soda, and one spoonful
of cream tartar, with four eggs well beaten, and a little salt. Put
a layer of chicken in the bottom of the dish, and pour about half a
cupful of batter over it—enough to conceal the meat; then, another
layer of chicken, and more batter, until the dish is full. The batter
must form the crust. Bake one hour, in a moderate oven, if the dish is
large.
Beat up an egg, and stir into the gravy which was set aside; thicken
with two teaspoonfuls of rice or wheat flour, add a little chopped
parsley; boil up, and send it to table in a gravy-boat.