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Boiled Fowl, Anglaise

Singe, cut off head and feet, neatly wipe and truss a tender fowl of three and a half to four pounds. Place in a saucepan with enough water to cover it, season with a heavy teaspoon salt and half teaspoon pepper, then let boil for fifteen minutes. With a large Parisian potato scoop dig out all you can from three large carrots and three large turnips and add to the fowl. Tie together two leeks, two branches marjoram, one bay leaf, one clove, add to the fowl, cover pan and let boil for forty-five minutes. Scoop out two raw potatoes with the same scoop, thoroughly wash, add to fowl with six small white onions, and let continually boil for thirty minutes. Divide a small head of raw cauliflower in sections, wash and drain well, place in saucepan with a gill milk, quart water, teaspoon salt, boil for forty minutes and drain on a sieve. Dress on a hot dish, untruss, arrange vegetables alternately by groups around fowl and serve with an onion sauce separately. Strain broth of fowl into the white broth pan.