6 Rock Cornish pullets
1/4 lb. butter
1 1/4 c. water
Salt & pepper
1 tbsp. water (or more to make paste)
3 tsp. flour
1/2 c. light cream
Sauce coloring
1/2 tsp. sugar

Rub the insides of the pullets with salt and pepper. Sear in butter in a Dutch oven until golden brown; 10-12 minutes. ("If a clock is not available, play the `Minute Waltz' 10-12 times.")

Add water and let simmer, covered, until tender; approximately 35 minutes. Remove birds; prepare sauce; stir like crazy into drippings a paste of cold water and 3 teaspoons flour. Stir in cream, salt, tasteless coloring and sugar. Pour sauce over pullets and serve. Serves 6.