Cut up two young CHICKENs, put them in a stewpan with just enough cold water to cover them. Cover closely and let them heat very slowly; then stew them over an hour, or until tender. If they are old CHICKENs they will require long, slow boiling, often from three to four hours. When tender, season with salt and pepper, a piece of butter as large as an egg, and a little celery, if liked. Stir up two tablespoonfuls of flour in a little water or milk and add to the stew, also two well-beaten yolks of eggs; let all boil up one minute; arrange the CHICKEN on a warm platter, pour some of the gravy over it and send the rest to the table in a boat. The egg should be added to a little of the cooled gravy before putting with the hot gravy.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)