CHICKEN ON BISCUIT.
Have prepared for cooking a nice fat fowl about a year old; season with pepper and salt, and boil two hours, or until very tender. When done there should be a quart of broth. If there is not that quantity, boiling water should be added. Beat together very smoothly two heaping tablespoonfuls of flour with the yolk of one egg and one-third pint of cold water; add this to broth, stirring briskly all the time; add one tablespoonful of butter. Have ready a pan of hot biscuit; break them open and lay halves on platter, crust down; pour chicken and gravy over biscuit, and serve immediately.