Chicken Fricassee
chicken cut up butter for frying
2 tablespoons flour
2 tablespoons butter boiled rice
2 cups water
12 small white onions small pinch each of thyme, celery salt and sage
Roll chicken pieces in flour and brown in butter. Add remaining ingredients and cook until tender, adding water so that there are 2 cups at end of cooking. Make gravy by adding 3 tablespoons of hot liquid to yolk of an egg. Stir thoroughly, then return to rest of liquid and cook five minutes. Pour over steamed rice.