1 (2 1/2 lb.) chicken, cooked & boned (or 1 lb. cooked chicken or turkey)
3/4 c. finely chopped celery
2 c. cubed stale bread
3 eggs
Salt & pepper to taste
1 1/4 c. chicken stock
1/2 c. evaporated milk
2 tbsp. chicken fat or butter
1/4 c. flour

Cut meat into medium size pieces. Heat the stock and milk together. In separate pan melt fat and stir in the flour; cook a minute or so to blend. Add to hot liquid and cook until thickened, stirring constantly. Season to taste.

Combine celery, eggs, bread and chicken. Mix then add the sauce. Put into a well greased loaf pan. Bake at 325 degrees for 1 1/2 hours. When knife comes out clean it is done. Let stand in a warm place 20 minutes. Serve with a cream sauce or mild cheese sauce.