Draw, clean, and cut up a fowl of about four or five pounds. Put it into
a cooker-pail, add one teaspoonful of salt, two or three slices of
onion, and cover the fowl with boiling water. Boil it for ten minutes,
then put it in the cooker for ten or twelve hours. Boil it up again and
replace it in the cooker for six hours or more. Repeat this if the meat
is not found to be tender enough to fall readily from the bones. Remove
the meat from the bones; take off the skin and season the meat with salt
and pepper. Skim off all possible fat from the liquor and boil it down
to about one cupful; strain it, and take off the remaining fat. Decorate
the bottom of a mould or bread pan with parsley and slices of
hard-cooked egg, pack in the meat and pour over it the stock. Place the
meat under a weight, and leave it in a cold place till firm.