Chicken Custard
1 chicken
3 pints of cold water
2 yolks of eggs
Clean, skin and cut up a young chicken. Put it into a stew-pan with about three pints of cold water. Heat very slowly. Skim carefully when it boils. Allow it to simmer for an hour. Strain off the liquid through a napkin.
To each half pint of broth add the yolks of two eggs. Put in a double boiler and stir until it thickens (see p. 50). Serve at once.