Fowl—“Our Fowls.”
The fowls should hang 2 days, picked and drawn. Truss them for boiling, and lard them or not, as you prefer, wrap all in a napkin and cover with cold water with cut-up carrot and onions in it. First let them come to the boil, and then simmer till cooked from 1 hour up to 2 hours. Keep the cover on the whole time. When ready, remove napkin, dish and glaze them, and brown a few minutes in the oven, 10 minutes at most. They should come up to table with salad and bread sauce, as if roasted. For gravy, a sauce of essence of beef or tomato sauce does well, or a mild curry sauce.