Fowl (Boiled)

Source: Hildagonda J. Duckitt, 1891

Instructions

  1. After the fowl is nicely stuffed and trussed, tie it into a floured cloth.
  2. Put it into a stewing-pan and cover with hot water. Take care the water boils before the fowl is put in.
  3. Let it simmer very gently for an hour and a half.
  4. Put it on a hot dish and pour over it a white sauce, or a little chopped parsley and butter.
  5. Serve with tongue or ham, and garnish the dish with nicely grilled bacon.

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