Joint a fowl as for fricassee; put it on the fire in enough cold water
to cover it; bring it to a boil slowly, and cook until tender. Unless
the chicken is quite young this should require from 2 to 3 hours. When
it has been simmering about an hour put in a sliced onion, 2 stalks of
celery, 3 sprigs of parsley, and a teaspoonful of paprika. When the
chicken is done, arrange it in a dish, add to the gravy salt to taste
and the juice of ½ a lemon and pour it over the chicken.—
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