1 hen (5 1/2-6 lb.)
3 hard boiled eggs

Salt chicken overnight. Boil in covered vessel until real tender, leaving a good quart of broth in the kettle. Cut chicken into small bits. Use no skin. Place chicken in a large flat pan.

Cut eggs into small bits and put into the broth then thicken the broth as thick as good thick gravy with thickening made of flour and water. Pour this gravy over the chicken and cover with strips of dough made of sweet milk rich biscuit dough. Bake in slow oven for 30 minutes.