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Scalloped Chicken

Chop as fine as dice the meat of a cooked fowl. Thicken the liquor in which it was boiled with butter and flour and season with pepper and salt. Fill a pudding dish with alternate layers of bread crumbs, chicken and sliced cooked potatoes. End with crumbs at the top. Then pour over the gravy (enough to moisten the dish), add a few bits of butter and bake till brown.