Fowl and Pork.

Clean and truss, pin in the floured cloth and put into water in which
one pound of rather lean pork has been boiling three hours. The time
of cooking depends upon the age of the fowl. If they are not more than
a year old an hour and a half will be enough, but if very old they may
need three hours. The quantity of pork given is for only a pair of
fowl, and more must be used if a large number of birds be cooked.
Serve with egg sauce. The liquor should be saved for soups.


Boiled Fowl with Macaroni.

Break twelve sticks of macaroni in pieces about two inches long; throw
them into one quart of boiling water, add a table-spoonful of salt and
half a table-spoonful of pepper. Boil rapidly for twelve minutes; then
take up, and drain off all the water. Season with one table-spoonful
of butter and one teaspoonful of salt. After the fowl have been singed
and cleaned, stuff with the macaroni. Truss them, and then pin in a
floured cloth and plunge into enough boiling water to cover them. Boil
rapidly for fifteen minutes; then set back where they will just simmer
for from one and a half to two and a half hours. The time of cooking
depends upon the age of the birds. Serve with an egg or Bechamel
sauce. The quantity of macaroni given is for two fowl. Plain boiled
macaroni should be served with this dish.


Boiled Turkey with Celery.