Boiled Chickens and Tongue.
Clean, wash, and truss the chickens; bind legs and wings down closely by tying up the fowls in white, perfectly clean bobbinet lace, or mosquito net. Put on in plenty of boiling salted water and cook one hour, unless they are large and tough. In that case cook very slowly and long. Have ready a tongue, which has soaked several hours in warm water—boiled, skimmed, and trimmed. Lay upon a dish with a chicken on each side. Pour a few spoonfuls of melted butter, heated, with a little chopped parsley, over all three; set in a quick oven three minutes; anoint again with the butter and parsley, and send to table upon a hot, clean dish. Pass a boat of drawn butter with them. Save the chicken liquor, well seasoned, for to-morrow’s soup, also the water in which the tongue was boiled. If it is a smoked tongue, you can use the fat from the top for dripping. If corned, the liquor can be added to soups and gravies.