CHICKEN FRICASSEE

chicken cut up

butter for frying

2 tablespoons flour

2 tablespoons butter

boiled rice

2 cups water

12 small white onions

small pinch each of thyme,

celery salt and sage

Roll chicken pieces in flour and brown in butter. Add remaining ingredients and cook until tender, adding water so that there are 2 cups at end of cooking. Make gravy by adding 3 tablespoons of hot liquid to yolk of an egg. Stir thoroughly, then return to rest of liquid and cook five minutes. Pour over steamed rice.