Chicken Pudding (A Favourite Virginia Dish)

Ingredients

• 10 eggs
• 1 quart rich milk
• 0.25 pound butter
• pepper
• salt
• flour
• 4 young chickens
• salt
• water
• 1 bundle thyme and parsley

Instructions

1. Beat the ten eggs until very light. Add the quart of rich milk, the melted butter, pepper, and salt. Stir in flour until the mixture forms a thin good batter.
2. Clean the four young chickens and cut off the legs, wings, and other pieces. Place them in a sauce pan with salt, water, and a bundle of thyme and parsley. Boil until nearly done.
3. Remove the chicken from the cooking water and place it in the batter. Pour the batter into a dish and bake it. Serve with nice white gravy in a boat.