Batter for the Pudding.
1 quart of milk.
3 cups of prepared flour, not heaping.
3 tablespoonfuls of melted butter.
4 well-whipped eggs.
A little salt.
Make a hole in the flour, when you have sifted the salt through it. Mix eggs, milk, and butter together, and pour in by degrees, beating all up hard at the last. Put a layer of chicken in the bottom of a bake-dish; pour a cupful of batter upon it; then more chicken, and so on, until the dish is full, with batter for the upper crust. It will require about one hour to bake in a moderate oven. Skim the cooled gravy, and boil down one-half. Then, stir in a tablespoonful of butter, cut up in flour. Boil once, and pour over a beaten egg. Season with chopped parsley; return to the fire; let it almost boil, and serve in a sauce-boat. Pass with the pudding.