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Ingredients
- 2 (5 lb.) hens,
- 2 qt. milk
- 2 1/2 c. flour
- 12 beaten eggs
- dressing
Method
- Cook hens until tender enough to come off the bones in 2 quarts or more of liquid.
- Make custard of 2 quarts of broth and remaining ingredients (except dressing).
- Cook until custard consistency.