|Chicken||4 Pound, cut up (1 Bird)|
|White onions||14 Small|
|Light cream/Top milk||1 Cup (16 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Pepper||1⁄4 Pinch (A Speck)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Baking powder biscuits||10|
|Shortening||1⁄2 Cup (8 tbs)|
Simmer chicken, salt, celery, and bay leaf in enough boiling water to half-cover chicken, until tender—about 1-1 1/2 hrs.—replenishing with boiling water, if necessary.
Add onions during last half-hour of cooking, Then bone chicken, leaving it in fairly large pieces, and arrange with cooked onions in a 2 qt casserole.
Cover with sauce made as follows: Melt butter in a double, boiler (if you have chicken fat, use it); add flour; stir smooth.
Then add top milk and chicken broth, while stirring, and cook until thickened, stirring constantly.
Season with salt to taste, pepper, mace, Worcestershire sauce, and Sherry.
Cover with Baking Powder Biscuits made with 1/2 c shortening, rolled 1/2" thick, and cut with a doughnut cutter.
Brush with top milk, and bake in a hot oven of 450°F for 20-25 min., or until biscuits are lone.