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Poultry, Boiled, Remarks On

In picking, be careful not to break the skin; in drawing, not to break the gall-bladder. Let the fowls hang from two to five days, for the most delicate fowl will be tough and thready if too soon cooked. When to be used, draw, singe without blackening, and wash thoroughly, passing a stream of water again and again through the inside. Boiled fowls must be very neatly trussed, as they have small aid from skewers; and nothing is more indecorous than to see unfortunates on a dinner-table, "whose dying limbs no decent hands composed." Put them on with plenty of water, a little warmed, and in a floured cloth if you like. Having, as usual, skimmed them very carefully, simmer by the side of the fire from thirty-five minutes to an hour and a half, according to the size of the fowl. A small tureen of very good barley or rice broth, seasoned with shredded parsley and young onions, may be added at the same time, if a shank or small cutlets of neck-mutton be added; which last may be frugally served in the broth. Some good cooks put fresh suet and slices of peeled lemon to boil with fowls, if lean, but larding is better; white-legged fowls are most worthy of attention, whether for eating or appearance.