This section of the book is from the "Household Companion: The Model CookBook" book
Cook the fowl in the same manner as for fricassee. When the meat is tender remove it from the water and serve with a sauce prepared with the liquid in which the meat was boiled. To one pint of liquid allow the following ingredients: One tablespoonful butter, two of flour, and one of parsley, if desired; one-half teaspoonful of salt and one-quarter of pepper.
 
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