1 lg. chicken, 3 to 4 lbs.
1 lg. loaf bread
2 tsp. minced onions
1/2 tsp. celery salt
1 tsp. salt
3/4 c. flour
Broth from chicken
1/2 tsp. sage
1/2 tsp. pepper
6 eggs

Cook chicken and remove bones and skin. Make dressing with bread, onion, celery salt, sage, salt and pepper. Use enough broth to make a moist dressing.

Grease a 9 x 13 x 3 inch pan and line bottom and sides with dressing Add chicken.

To make custard, melt 1/2 cup chicken fat (or use any other oil) in skillet. Add flour and stir well. Add 1 quart broth. Stir until smooth and this thickens to a good consistency. Beat eggs until well blended and add to flour mixture. Mix well and remove from heat. Pour over chicken and dressing. Sprinkle with bread crumbs if you have any.

Bake at 350 degrees for 45 minutes or until custard s set. Will serve 20.