Evening Republican, Volume 18, Number 37, Rensselaer, Jasper County, 12 February 1914 — Making an Old Fowl Tender. [ARTICLE]

Making an Old Fowl Tender.

A very old fowl can be made as tender as a chicken If cooked In the following manner: Rub the fowl first with lemon juice all over. This whitens the flesh and Improves the flavor. Then wrap in buttered paper, and steam for two or three hours, or longer, according to else. It is quite possible to roast the fowl after partially steaming it if preferred.