BOILED CHICKENS.
126. Clean and wash your chickens, put them in a pot with boiling water enough to cover them; if the water should boil away add more, as the skin will be discolored if not covered with water. Put enough salt in the water to season the chickens sufficiently when they are done; tie some tape around them to keep them in their proper shape; when they are tender take them up and serve them with rich egg sauce.
Boiled chickens are frequently stuffed with bread crumbs, seasoned with pepper, salt, a little onion, finely chopped, and some butter; fill the chickens with this dressing, truss them and tie tape around them to preserve their shape. But it is preferable to boil chickens without the filling, as it soaks the water and becomes very insipid.