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Stewed Chicken

Draw the chicken and divide it into pieces as follows: Cut through the loose skin between the leg and the body, bend the leg over and cut off at the joint; then cut through the flesh and separate the upper and lower parts of the leg at the joint. Do the same with the other leg; then cut off the wings. Make an incision in the skin near the vent and cut the membrane lying between the breastbone and the tail, down to the backbone, on each side. Cut the ribs through the cartilage, separate the collar-bone and break the backbone just below the ribs. Separate the side bones from the back, and remove the bone from the breast. Never chop the bones, but divide them smoothly at the joints. Season the pieces with pepper and salt and cover with boiling water. Cover and stew gently until tender. Remove the chicken. Place the pieces in a colander on a plate in the oven to drain, and thicken the gravy by adding 2 tablespoons of flour rubbed with a tablespoon of butter. Add seasoning to taste, a little chopped parsley and milk to whiten. Beat an egg until light; pour on it part of the gravy, beating carefully to prevent lumps; return to the remainder of the gravy; bring to a boil and pour over the chicken.