g a pound;
it need not be tender, but it ought to be fleshy in order to furnish the
basis for two meals. Choose a fowl which will cost fifty cents or less;
pluck all the pin feathers, singe off the hairs with a piece of burning
paper, or a little alcohol poured on a plate and lighted with a match;
then wipe the fowl with a clean damp cloth, draw it carefully by
slitting the skin at the back of the neck, and taking out the crop
without tearing the skin of the breast; loosen the heart, liver, and
lungs by introducing the fore-finger at the neck, and then draw them,
with the entrails, from the vent. Unless you have broken the gall, or
the entrails, in drawing the bird, _do not wash it_, for this greatly
impairs the flavor, and partly destroys the nourishing qualities of the
flesh. Twist the tips of the wings back under the shoulders; bend the
legs as far up toward the breast as possible, secure the thigh bones in
that position by a trussing cord or skewer; then bring the legs down,
and fasten them close to the vent. Put the bird into a pot containing
three quarts of boiling water, with one tablespoonful of salt, an onion
stuck with half a dozen cloves, and a bouquet of sweet herbs, made as
directed on page 19; skim it as soon as it boils, and as often as any
scum rises. If you wish to stuff the fowl use a forcemeat made as
follows, (cost ten cents,) and carefully sew it up in the carcass.

=Forcemeat or Stuffing.=--Cut two ounces of salt pork, (cost two cents,)
in quarter inch dice, and fry it brown in half an ounce of drippings,
with one ounce of chopped onion; while these ingredients are frying,
soak five cents' worth of stale bread in tepid water, and then wring it
dry in a napkin; add it to the onion when it is brown, with one
tablespoonful of chopped parsley, half a saltspoonful of powdered thyme,
and the same quantity of dried and powdered celery, and white pepper,
and one teaspoonful of salt; mix all these over the fire until they are
scalding hot, and cleave from the pan; then stir in one raw egg, and
stuff the fowl with it. It is good stuffing for any kind of poultry or
meat. A few ounces of grated cheese make it superlatively good.

Meantime, while the fowl is boiling, peel one quart of potatoes, (cost
three cents,) and lay them in cold water. At the end of one hour take
the fowl from the pot, taking care to strain and save the pot liquor,
put it into a dripping pan with the potatoes, season them both with a
tea