Ingredients
- 2 5 lb. roasting chickens
- 6 carrots
- a little celery
- 4 onions
- chicken broth or water
- a pint table cream
- peel of a lemon
- 4 T. butter
- 4 T. flour
Instructions
Step 1
Tie up, place in deep pot, cover with hot chicken broth or water.
Step 2
Add 6 carrots, a little celery, and 4 onions.
Step 3
Simmer gently until tender.
Step 4
Remove from fire and cool.
Step 5
Remove from water and skin them, removing meat in as large pieces as possible.
Step 6
Make a cream sauce by heating a pint of table cream in double boiler with peel of a lemon.
Step 7
Melt 4 T. butter, stir in 4 T. flour.
Step 8
Cook without browning 5 min - then add warm cream.
Step 9
Continue to cook in double boiler 15-20 min.