Dress, clean, and truss a four-pound fowl; tie in a piece of cheese cloth, — otherwise scum will settle on skin and discolor it. Place on trivet in a kettle, half surround with boiling water, cover, and cook slowly until tender, turning occasionally. Add salt the last hour of cooking. Serve with Egg, Oyster, or Celery Sauce. It is not desirable to stuff a boiled fowl.