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Fowl, Boiled

Truss the fowl firmly, and boil slowly in a saucepan of hot water. The slower it boils and the better it is skimmed the plumper and whiter it will be. Place the fowl on a hot dish, and pour over it some bchamel; serve parsley and butter, or other sauce, in a tureen. Boiled tongue, ham, or bacon should accompany it. Time: large fowl, one hour; moderate-sized one, three-quarters. Probable cost, 3s. 6d. Sufficient for three or four persons.