Stewed Fowl (An old-fashioned German Entrée. Miss Leisching's Recipe.)

Instructions

1. Cut up one chicken (or white-legged fowl) nicely jointed, and let it simmer for an hour with one ounce of butter, half a pint of water, half a pint of good stock, two onions, some white pepper, a little grated nutmeg, and a little parsley.
2. Then have ready four pancakes lightly baked and rolled up and cut in halves, and gently laid in the sauce, not to break them, for a few minutes.
3. Serve nicely in an entrée dish, and garnish with the pancakes cut in rings.
4. Should the gravy in which the chicken has stewed require thickening, whisk up an egg with a squeeze of lemon, stir it into the stock quickly after the chicken has been dished, and pour over the whole.