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Boiled Chicken

Put one quart of broth into a stewpan over the stove, and when it boils put in a cleaned and trussed fowl or chicken and season with an onion, a bunch of sweet herbs and a little salt and pepper. When the fowl is done, dish it up, garnish with pieces of fried bacon, and serve with white sauce. Boiled Chickens, Providence Style Singe, draw and wipe two chickens, truss them from the wing to the leg with a needle, and boil them in a saucepan of broth for three-quarters of an hour. Prepare one pint of allemande sauce with the broth of a chicken, adding one teacupful each of finely cut boiled carrot and cooked lima beans or flageolets, and cook for three minutes longer. Dish up the fowls, untruss, pour over the sauce, arrange the vegetables on either side, and serve with chopped parsley sprinkled over.

Boiled Chickens, Royal Style Truss two chickens as for boiling, lard their breasts thoroughly and place them in a stewpan with stock up to the larding; then cover them over with a piece of buttered paper, put a tight-fitting lid on the pan and let them gently simmer until done. While they are cooking, cut a croustade of bread in the shape of a vase, and fry it; put this in the center of the dish, place the fowls on either side, garnish the dish with a garnishing of cockscombs, truffles, mushrooms and ham, cut in fancy shapes and pour over one pint of good white sauce, previously made hot. The croustade should have fine, ornamented, fancy skewers stuck in it, upon which may be arranged some of the pieces out of the garnishing, and two or three crayfish.