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.