Scalloped Chicken

Directions

1. Cut raw potatoes in dice and parboil 10 minutes in salted water.
2. Same quantity cold chicken, diced.
3. Make sauce of chicken-broth, thickened with cornstarch, wet in hot water.
4. If not sufficient broth, use milk.
5. To 1 pint of liquor, use 1 egg, beaten.
6. Season to taste, celery and onion salt.
7. Put a layer of chicken, then potatoes, then sauce, etc.
8. Cover with cracker crumbs moistened in melted butter.
9. Bake one-half hour.