DIRECTIONS AND EXPLANATIONS.
Boiling.
Fowls or joints should be tied or well skewered into shape before boiling.
Every thing should be gently simmered, rather than fast boiled, in order to be tender. The water should never be allowed to stop simmering before the article is quite done. A pudding is thus entirely ruined.
The kettle should be kept covered, merely raising the cover at times to remove the scum. Boiled fowl, with a white sauce, is a favorite English dish, and very nice it is if properly prepared.