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Chicken Pot-Pie

I chicken

1 teaspoon salt

3 tablespoons flour

1 cup milk

Salt and pepper

Clean, singe and cut up the chicken, place it in a pot and nearly cover with water. Cover the pot and simmer gently. An old fowl will require at least three or four hours' slow cooking, but a year-old chicken should be done in one and one-half hours. Remove the cover during the last half-hour of cooking, to reduce the gravy to about one and one-half pints when done. Three-fourths of an hour before time to serve, make dumplings, add to the chicken and cover. When the dumplings are done and ready to serve, add salt and pepper to the chicken and make the gravy by adding to the liquor in the kettle three tablespoons of flour stirred to a paste in one cup of milk. Skim out the chicken, lay it on a platter, place the dumplings on the top and pour over them the gravy.