Old Fashioned Boiled Chicken Dinner

This is from the 1940 cookbook 250 Ways to Prepare Poultry and Game Birds

Four pound chicken (frying, roasting, or stewing hen)

1 teaspoon salt
3 medium potatoes

6 small onions
1 head cauliflower or 1/2 head cabbage
12 small carrots
1 point burssels sprouts or 1 bunch of broccoli
parsley for garnish

Cover chicken with water and simmer until tender- 2 or 3 hours
add salt partway through the cooking.
Remove chicken, reserving on a platter in a warm oven
add vegetables to chicken liquid and simmer just until crisp tender.  Scoop out and put the vegetables around the chicken, serving immediately.

have with horse-radish gravy