Boiled Stuffed Chicken

Chicken stuffed with pearl onions and servedc with gravy.

Fill the body of a cleansed fowl or chicken with small onions, which have been half cooked in milk. Boil the giblets with some onions and two or three slices of bacon, and when done, strain the gravy in a saucepan, put in the fowl and simmer until quite tender. Boil three large onions in a quart of milk, and when it is reduced to half its original quantity, thicken with half a teacupful of flour that has been smoothly moistened with milk. Stir the sauce over the fire until thick; add two pats of butter and a little pepper and salt and stir by the side of the fire until the butter is dissolved. Dish the fowl, pour the sauce over, and serve.