Home › The Principles of Cookery › Fowl, to Boil

Fowl, to Boil

Pick, singe, and truss the fowl; press the legs into the sides, and make the breast a good shape. Plunge into hot water lightly salted, and boil gently for about three-quarters of an hour. Serve with ham, tongue, or bacon. For sauce, either parsley, lemon, or oyster is suitable. A little should be poured over the fowl, and the remainder should be served in a tureen.