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To Cook a Fowl

Clean a fowl as for roasting, and instead of stuffing, place inside the giblets, a small onion and a quarter of a pound of breakfast bacon; boil until very tender, and serve with bread sauce; save the liquor in which it was boiled, and add the next day the remains of the cold chicken, the bones and all, and boil for twenty minutes; remove the bones by straining through a colander; pick out the small pieces of meat and season, adding rice if liked, and there will be two dinners from one chicken.