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Chicken and Oysters

2 ounces butter 2 tablespoons flour 50 oysters Salt and pepper 2 hard-boiled eggs 1 tablespoon chopped parsley Stew the chicken until tender; drain it and set in the oven to keep hot. To the liquor add the butter in which the flour has been rubbed, the chopped eggs, seasoning and parsley. Drain the oysters; add them to the gravy; cook until the edges curl. Pour the gravy over the chicken and serve.