Draw and cut up a fowl. Put it, with the giblets, in enough boiling
salted water (one teaspoonful of salt to each quart of water) to cover
it. Let it boil for ten minutes and put it into a cooker for ten hours
or more. If not quite tender, bring it again to a boil and cook it for
from six to eight hours, depending upon its toughness. Skim off as much
as possible of the fat from the liquor, pour off some of the liquor and
save it to use as soup or stock, and thicken the remainder with two
tablespoonfuls of flour for each cup of liquid, mixed to a paste with an
equal quantity of water. A beaten egg or two, stirred into the gravy
just before serving, improves it. Add pepper and salt to taste, and
serve the chicken on a hot platter with the gravy poured around it. The
platter may be garnished with boiled rice piled about the chicken.