TO COOK AN OLD FOWL
Prepare, stuff and season fowl as for roasting. Take a large pudding cloth, well Hour it all over, and roll the fowl in same. Fasten it securely, and plunge into boiling water, and then allow it to quietly simmer for several hours, according to the age of the bird. When done remove from cloth, and serve with well-seasoned parsley sauce.
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Bibliographic details
New Zealand Herald, Volume LXIX, Issue 21296, 24 September 1932, Page 7 (Supplement)
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65TO COOK AN OLD FOWL New Zealand Herald, Volume LXIX, Issue 21296, 24 September 1932, Page 7 (Supplement)
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