1 (4 to 5 lb.) stewing chicken, cut up
3 tbsp. chicken fat or bacon drippings
1 1/4 c. Rhine, sauterne or other white wine
1 tsp. salt
1 1/4 c. boiling water
1 onion, sliced
1 carrot, sliced
Several sprigs of parsley

Cover tightly and simmer gently 2 to 3 hours, until chicken is tender. Remove chicken. Strain broth and skim off fat. 2 1/2 c. strained chicken broth, add wine or water to make up amt. 1 egg Salt & pepper to taste 3 tbsp. flour 1/2 c. cream or evaporated milk 2 tbsp. parsley

Blend chicken fat and flour in a pan. Add chicken broth and cook, stirring continuously until thick and smooth. Beat egg and cream together. Slowly stir into gravy, add parsley, salt and pepper. Return chicken to gravy - heat thoroughly before serving.