Show 1 4 4 I l Boiled Fowl With I I Vegetables t I t IBy By BERTHA E r SIL or of Columbia Colombia University Select a oung fowl foal we weighing about about four or five lve pounds having havinga a plump breast Singe clean and draw the intestines being careful to remove the kidneys which lie close to the back bone name name- times sump om- om times these are not remo removed ed and the second joints of ot the bird are strongly flavored Sprinkle the In- In Inside Inside in inside side with salt and place In it an onIon peel peeled d and washed the chicken tying the legs secure secure- securely securely securely ly to the bodi bod In the bottom of ot a kettle place a perforated pan or cover on it place the chicken surround with two quarts of ot boiling water and add one slice each of ot carrot and onion one sprig or ot parsley and when hen half alf cooked two teaspoons andI I snit salt Cook slowly until tender place on a platter and pour around the following sau sauce e 3 tablespoons buU butter t 4 tablespoons flour Clour flouri flour y i tea teaspoon poon salt salt tel teaspoon poon pepper 2 clopS stock water In chicken was cooked 2 egg 2 a tablespoons finely chopped parsley Melt butter add flour salt and pepper and pour on the slowly Cook until smooth and thickened add egg yolks and beat until smooth but 00 oo not allow It to boil after the egg Is added Add to this sauce third one-third cup each cooked peas carrot and cel- cel cele cel celery e ery r Sprinkle chicken and sauce with the chopped parsley |