CHICKEN-STEAMED,WHOLE SPRING

1 3 lbs. chicken                           Minced herbs

      Salt and pepper                    1 Tbsp.  flour

1 cup oysters                              1 cup cream or milk

1 Tbsp. fat                                  3 hard coddled eggs                                                                         

            Prepare full-grown spring chicken as for roasting, and season inside and out with salt and pepper. Stuff with whole, raw oysters and place in a steamer with close-fitting cover. Steam until done. Place chicken on a warm dish in a warm place.

            To make gravy, put the fat into a sauce pan with minced herbs and flour and stir until mixture bubbles. Add the liquid from the bottom, cream or milk, to make a Béchamel sauce, and heat to boiling, stirring constantly. Add the eggs, minced and let the mixture boil. Pour over chicken and serve at once. Serves 4.