• 1 small old fowl
• 3–4 pt. water to cover
• salt and pepper

Wash and joint the fowl, break the carcase bones, scald and skin the feet and wash the giblets. Put the pieces of fowl and the giblets into a pan and cover them with cold water. Add ½ teasp. salt to each quart of water and bring the whole very slowly to simmering point. Add the onion, peeled whole, t