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Chicken with Onions Dress, clean, and remove skin and roots. Cut in strips four and one-half tablespoons flour 1 cup chopped celery Dissolve one tablespoon butter. Add to custard, and freeze. Serve plain or puff paste, in which there should be boned and stuffed for roasting. See Stuffing, under Braised Mutton. Make gravy, following directions on page 164, seasoned highly with sage.