An old chicken may be used for this.

Draw and singe as directed. Wipe well with a damp towel, put in a kettle and cover with cold water. Place over a moderate fire, and simmer gently until the meat falls from the bones; add one teaspoonful of salt when about half done. It will take about three or four hours to cook, if the fowl is old. When done, take the meat from the bones and cut it into small pieces, not over a half-inch square. Put the bones and skin back into the kettle, and boil until the liquor is reduced to one and a half pints, then strain, and season to taste with salt and pepper. Mix this with the chicken, pour the whole into a square tin mould and stand in a very cold place over night. A light weight may be placed on top to press it together, a flat-iron on a small board is best. When hard and cold, turn out of the mould, garnish with parsley, and serve.

This is nice for picnics or a tea dish in summer.


A caponed chicken is drawn, cleaned, and singed in the same way as a common chicken. It may be roasted or boiled according to the recipes given for chicken, or stuffed with truffles and roasted, according to the recipe given for Turkey Stuffed with Truffles. A capon thus prepared makes a very recherche dish.