Chicken Pudding

Recipe for chicken pudding.

Cut up two young chickens into good sized pieces; put them in a saucepan with just sufficient water to cover them well. When boiled rather tender, season with salt and pepper; let them simmer ten or fifteen minutes more; then take the chicken from the broth and remove all the sizeable bones. Place the chicken meat in a well buttered pudding dish, season again, if necessary, adding a couple of bits of butter. Pour over this the following batter:

Eight eggs beaten light and mixed with one quart of milk, three tablespoons of melted butter, a tea-spoon of salt and two sizeable tea-spoons of baking powder, added to sufficient sifted flour to make a batter like griddle cakes.

Bake one hour in a moderate oven.

Make a gravy of the broth that remained from the cooking of the chicken, adding a tablespoon of flour stirred into a third of a cup of melted butter; allow it to boil up, putting in more water if necessary. Serve hot in a gravy boat with the pudding.