|Hen||1 , cut into pieces|
|Boiling water||1 Cup (16 tbs)|
|White pepper||1⁄4 Teaspoon|
|Celery stalk with leaves||2|
|Onion||1 Medium, sliced|
|Milk||1⁄2 Cup (8 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Egg yolks||2 , beaten|
Wash chicken pieces and put in kettle.
Cover with boiling water.
Bring to boil, cover, and simmer 1 hour.
Add next 6 ingredients and simmer 2 hours longer, or until tender.
Leave as is or remove bones and skin.
Skim excess fat from liquid and measure liquid.
There should be 4 cups.
If not enough, add water to make 4 cups.
Blend milk and flour.
Gradually add a little of the hot liquid.
Stir into remaining hot liquid and cook, stirring, until thickened.
Beat in egg yolks, if using them, and strain over chicken.
Serve with hot cooked rice or noodles; with biscuits, dumplings, corn bread, or riced potato.