Joint a fowl as for fricassee; put it on the fire in enough cold water to cover it; bring it to a boil slowly, and cook until tender. Unless the chicken is quite young this should require from two to three hours. When it has been simmering about an hour put in a sliced onion, two stalks of celery, three sprigs of parsley, and a teaspoonful of paprica - the Hungarian red pepper. When the chicken is done, arrange it in a dish; add to the gravy salt to taste and the juice of half a lemon, and pour it over the chicken.