Reference > Farmer's Cookbook > POULTRY AND GAME > Boiled Fowl
  Broiled Chicken Boiled Capon with Cauliflower Sauce  
CONTENTS · BIBLIOGRAPHIC RECORD

Boiled Fowl

Dress, clean, and truss a four-pound fowl, tie in cheese-cloth, place on trivet in a kettle, half surround with boiling water, cover, and cook slowly until tender, turning occasionally. Add salt the last hour of cooking. Serve with Egg, Oyster, or Celery Sauce. It is not desirable to stuff a boiled fowl.


CONTENTS · BIBLIOGRAPHIC RECORD
  Broiled Chicken Boiled Capon with Cauliflower Sauce  
 
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