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Chicken, Boiled

Wash a chicken carefully in lukewarm water, and truss it firmly; put it into hot water, remove the scum as it rises, let it boil, then draw it to the side and let it simmer gently until ready, and remember that the more slowly it boils the tenderer and whiter it will be. Before putting it in the pan, place a few slices of lemon on the breast, and wrap the chicken first in buttered paper, then in a floured cloth. Before serving it a little sauce may be poured over it, and the rest sent to table in a tureen. Bacon, pickled pork, ham, or tongue, are generally served with boiled chicken; and parsley and butter, bchamel, English white sauce, celery, oyster, or mushroom sauce may accompany it. Time to boil, twenty to twenty-five minutes. Probable cost of chicken, 2s. 6d. Sufficient, one small chicken for two persons.