To Boil Fowls

Ingredients

• Fowls
• Flour
• Cold water
• White sauce or melted butter

Instructions

1. Dust the fowls well with flour. Place them in a kettle of cold water and cover it closely. Set on the fire. When the scum begins to rise, remove it from the heat. Let them boil very slowly for twenty minutes, then take them off the heat and cover them close. The residual heat of the water will stew them for about half an hour—this method keeps the skin whole and makes them both whiter and plumper than if they had boiled fast. When ready, drain them well and pour white sauce or melted butter over them.