After the chickens are cleaned and trussed fold them in a nice white cloth, put them in a large stew-pan and cover them with boiling water; boil them gently, and skim carefully as long as any scum rises; let them simmer slowly as that will make them plump and white, while fast boiling will make them dark and lose flavor. When done lay them on a hot dish, and pour celery, oyster, or egg sauce over them. Serve some also in a boat, as it keeps hot longer than when poured over the fowls. Boiled tongue or ham should be served with boiled chicken. If the chicken is not very tough, an hour or an hour and a quarter is sufficient to boil it.