TO BOIL YOUNG CHICKENS.

Put the chickens in scalding water; as soon as the feathers will slip off, take them out, or it will make the skin hard and break: when you have drawn them, lay them in skimmed milk for two hours, then truss and dust them well with flour, put them in cold water, cover them close, set them over a very slow fire, take off the scum, let them boil slowly for five or six minutes, take them off the fire, keep them closely covered in the water for half an hour, it will stew them enough; when you are going to dish them, set them over the fire to make them hot, drain them, and pour over white sauce made the same way as for the boiled fowls.