Clean, wash, and stuff as for roasting. Baste a floured cloth around
each, and put into a pot with enough boiling water to cover them
well. The hot water cooks the skin at once, and prevents the escape
of the juices. The broth will not be so rich as if the fowls are put
on in cold water, but this is a proof that the meat will be more
nutritious and better flavored. Stew very slowly, for the first half
hour especially. Boil an hour or more, guiding yourself by size and
toughness.