Cook a 5 pound chicken in 2 quarts water to which 4 teaspoons salt has been added. Cook until tender.

DRESSING:

14 c. bread, broken fine
1 1/2 c. chicken broth
1 tsp. sage
1/2 tsp. pepper
2 eggs, well beaten
Salt to taste

SAUCE:

1/2 pt. fat from broth
1 c. flour
2 tsp. salt
2 or 2 eggs, well beaten
1 1/4 qt. milk
1/4 tsp. pepper

Remove meat from bones of chicken and dice. To make the sauce, let the broth cool in which chicken was cooked. Remove the fat. To 1 cup fat, add the beaten eggs, 1 cup flour and gradually add enough milk to make 1/2 gallon.

Cook over "low" heat, stirring until thickened. Cool. Butter a 10 x 14 inch pan. In bottom, put a layer of uncooked dressing made in the usual way. Add a layer of sauce, then the diced chicken, then another layer of sauce.e Cover the top with buttered crumbs.

Bake until top is browned and dressing cooked through 350 degree oven for 1 hour.

Serves 18. This is very good.