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Boiled Fowls

  • Fowls
  • Flour
  • Butter
Draw your fowls, cut off the head, neck, and legs, take the breast-bone very carefully out, skewer them with the end of their legs in their body, tie them round with a string, singe, and dust them well with flour; then place them in a kettle of cold water, cover it close, and set it on the stove; when the scum begins to rise up, take it off; re-cover them, and let them boil very slowly twenty minutes (be patient, you rascal). Then take them off, keep them closely covered, and the heat of the water will stew them enough into two equal parts an hour. This mode of cooking keeps the skin whole, and the fowls will be both plumper and whiter than if they had boiled fast. When you take them out of the kettle, drain them, and pour white sauce or melted butter over them.
Submitted by Cassyjean - Torrington, CT Aug 25, 2009 15 min 30 min 45 min


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