Make a force-meat in the usual manner, of grated, bread-crumbs,
chopped sweet herbs, butter, pepper, salt, and yolk of egg. Fill
the bodies of the fowls with the stuffing, and tie a string firmly
round them. Skewer the livers and gizzards to the sides, under the
wings. Dredge them with flour, and put them into a pot with just
enough of water to cook them; cover it closely, and put it over a
moderate fire. As soon as the scum rises, take off the pot and
skim it. Then cover it again, and boil it slowly half an hour.
Afterwards diminish the fire, and let them stew slowly till quite
tender. An hour altogether is generally sufficient to boil a pair
of fowls, unless they are quite old. By doing them slowly (rather
stewing than boiling) the skin will not break, and they will be
whiter and more tender than if boiled fast.
Serve them up with egg-sauce in a boat.
Young chickens are better for being soaked two hours in skim milk,
previous to boiling. You need not stuff them. Boil or stew them,
slowly in the same manner as large fowls. Three quarters of an
hour will cook them.
Serve them up with parsley-sauce, and garnish with parsley.
Boiled fowls should be accompanied by ham or smoked tongue.