Fowl (to Boil)

For boiling, choose those that are not black-legged. Pick them nicely, singe, wash and truss them. Flour them, and put them into boiling water. Serve with parsley and butter, oyster, lemon, liver or celery sauce.

Fowl (Roast)

Butter, flour, gravy, lemon-juice, sausages, bacon.

Fowls require constant attention in dredging and basting, and the last ten minutes let butter rolled in flour be stuck over them in little bits, and allowed to melt without basting. The gravy for fowls should always be thickened, and slightly flavored with lemon juice. Sausages or rolled bacon should be served on the same dish, and white mashed potatoes should always be handed with poultry.