1 hen, 5 lb.
1 lg. onion, sliced
2 tsp. salt
2 qts. boiling water

PART 2: DRESSING:

1 carrot
1 onion
6 sprigs parsley
2 lg. stalks celery
1 1/2 loaves bread
1/2 c. butter
1 tsp. salt
1/4 tsp. pepper
1 tsp. sage
6 tbsp. chicken stock

PART 3: GRAVY:

1 c. fat from stock
1 c. milk
4 eggs, beaten
4 c. stock
1 c. flour
2 tsp. salt

Part 1: Cook hen with first 4 ingredients until done, 1 hour. Pick meat from bones, separate skin. Grind skin for gravy. Cook giblets separate in salt water.

Part 2: Cook vegetables 5 minutes in butter. Mix in bread crumbs and chopped giblets. Add salt, pepper, sage and 6 tbsp. stock.

Part 3: Add flour to chicken fat, cook until bubbly. Add milk, stock and salt. Beat eggs, add to stock. Add chicken skin. Use 9x13x3 pan.