To Boil Young Chickens

Ingredients

• young chickens
• scalding water
• skimmed milk
• flour
• cold water
• white sauce

Instructions

1. Place the chickens in scalding water. As soon as the feathers slip off easily, remove them immediately to prevent the skin from hardening and breaking. Once drawn, lay them in skimmed milk for two hours.
2. Truss the chickens and dust them well with flour. Place them in cold water and cover tightly. Set over a very slow fire and remove the scum as it rises. Let them boil slowly for five or six minutes, then take off the fire and keep them closely covered in the water for half an hour—this stewing will cook them through.
3. When ready to serve, set them over the fire again to heat them, then drain well. Pour white sauce (prepared the same way as for boiled fowls) over the chickens before dishing.