|Fowl||1 , boiled|
|White sauce||1 Pint|
Simmer the fowl in a home cooked court bouillon, or a chicken cube will do nearly as well, for about 1 1/2 hours.
Lift from liquor, joint neatly and arrange on a hot dish.
Make a good white sauce, which you may like to transform by adding chopped parsley or chopped mushroom.
Coat the joints well and serve with the remainder of the sauce in a sauceboat.