Evening Republican, Volume 20, Number 231, Rensselaer, Jasper County, 26 September 1916 — Boiled Fowl With Sauce. [ARTICLE]

Boiled Fowl With Sauce.

One fowl, one slice smoked beef, one lemon, salt, one onion sliced, one bunch of herbs, a few peppercorns, white sauce, one onion stuck with cloves. Have a fowl trussedforboiling, place a piece of fat smoked beef on the breast, and rub the fowl over with lemon juice. Put it in a stewpan with enough boiling water to cover it, an onion stuck with cloves and a sliced onion, a bunch of herbs, a few peppercorns, and a pinch of salt. Let it simmer gently on the side of the stove for one and a quarter or one and a half hours, place on a hot dish, remove the strings and skewers and pour a good white sauce over it. ' •