Boiled Chickens, Providence Style

Chicken boiled with carrots and lima beans.

Singe, draw and wipe two chickens, truss them from the wing to the leg with a needle, and boil them in a saucepan of broth for three-quarters of an hour. Prepare one pint of allemande sauce with the broth of a chicken, adding one teacupful each of finely cut boiled carrot and cooked lima beans or flageolets, and cook for three minutes longer. Dish up the fowls, untruss, pour over the sauce, arrange the vegetables on either side, and serve with chopped parsley sprinkled over.