Put one quart of broth into a stewpan over the stove, and when it boils put in a cleaned and trussed fowl or chicken and season with an onion, a bunch of sweet herbs and a little salt and pepper. When the fowl is done, dish it up, garnish with pieces of fried bacon, and serve with white sauce.

Boiled Chickens, Providence Style

Singe, draw and wipe two chickens, truss them from the wing to the leg with a needle, and boil them in a saucepan of broth for three-quarters of an hour. Prepare one pint of allemande sauce with the broth of a chicken, adding one teacupful each of finely cut boiled carrot and cooked lima beans or flageolets, and cook for three minutes longer. Dish up the fowls, untruss, pour over the sauce, arrange the vegetables on either side, and serve with chopped parsley sprinkled over.

Boiled Chickens, Royal Style

Truss two chickens as for boiling, lard their breasts thoroughly and place them in a stewpan with stock up to the larding; then cover them over with a piece of buttered paper, put a tight-fitting lid on the pan and let them gently simmer until done. While they are cooking, cut a croustade of bread in the shape of a vase, and fry it; put this in the center of the dish, place the fowls on either side, garnish the dish with a garnishing of cockscombs, truffles, mushrooms and ham, cut in fancy shapes and pour over one pint of good white sauce, previously made hot. The croustade should have fine, ornamented, fancy skewers stuck in it, upon which may be arranged some of the pieces out of the garnishing, and two or three crayfish.

Boiled Stuffed Chicken

Fill the body of a cleansed fowl or chicken with small onions, which have been half cooked in milk. Boil the giblets with some onions and two or three slices of bacon, and when done, strain the gravy in a saucepan, put in the fowl and simmer until quite tender. Boil three large onions in a quart of milk, and when it is reduced to half its original quantity, thicken with half a teacupful of flour that has been smoothly moistened with milk. Stir the sauce over the fire until thick; add two pats of butter and a little pepper and salt and stir by the side of the fire until the butter is dissolved. Dish the fowl, pour the sauce over, and serve.

Boiled Chicken With Onions

Take a young, fat chicken, singe, draw and truss it for boiling; put it into a buttered saucepan with a pint of white broth, sprinkle a little salt and pepper over, place the pan over a moderate fire and cook gently for thirty minutes. Blanch one pound of small onions, place them in the pan with the chicken and cook gently for thirty minutes longer. Whilst the chicken is cooking, it should be turned two or three times. Pour the broth and onions over, and serve.

Boiled Chicken With Poulette Sauce

Boil a chicken in broth seasoned with an onion stuck with three cloves, a bunch of sweet herbs and a little salt and pepper. Turn half a pound of mushrooms and prepare one pound of poulette sauce. When the fowl is done, dish it, garnish with the mushrooms, pour the sauce over, and serve.

Boiled Chicken With Rice

Singe, draw and truss a chicken and boil it for fifteen minutes; add one onion stuck with three cloves, one saltspoonful each of salt and pepper and a bunch of sweet herbs. Take out the onions and herb and put in a breakfast cupful of well washed rice and boil until the rice is tender; dish the fowl, add a teacupful of gravy or stock to the liquor in which it was boiled; pour the gravy and rice around the fowl, and serve.

Boiled Chicken With Tarragon Sauce

Take a large chicken, singe, truss and draw; put a piece of butter mixed with a handful of tarragon leaves inside; cover it with thin slices of fat bacon, put it in a saucepan with the neck, gizzard and some pieces of trimmings of veal; add one teacupful of Madeira wine, sufficient broth to cover, and some fat skimmed off some rich stock. When boiling, stand the saucepan at the side of the fire and simmer for three-quarters of an hour. Take the chicken out when it is cooked, strain and skim the liquor, thicken with a little roux, put in a small bunch of tarragon leaves, and boil for twenty minutes. Skim, strain and reduce the sauce, thicken it with the beaten yolks of two eggs and stir over the fire until it comes to a boil; then add a small piece of butter and one tablespoonful of blanched green tarragon leaves. Dish the chicken, pour the sauce over, and serve.