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Fricassee of Prairie Chicken

After thoroughly cleaning and singeing the bird, cut it up at the joints and flatten them a little with a cutlet bat; put the pieces of the bird into a saucepan with an onion stuck with a couple of cloves and a bunch composed of one or two small sprigs of thyme, parsley and bay leaf, pour in enough broth to cover, and place the pan over the fire until the liquor boils, then remove it to one side and let it simmer until the bird has become tender. Place two ounces of butter in a stewpan with a tablespoonful of flour, stir over the fire until melted, then pour in the cooking liquor of the bird, passing it through a strainer, and season to taste with salt and pepper, and continue stirring over the fire until it boils again; put a few sliced mushrooms in the liquor and boil a few minutes longer, then put in the pieces of the bird. Stir the beaten yolk of one egg into the fricassee and turn it onto a hot dish, serving immediately.