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Classic
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page 27
should be ordered to cover it close, and bring it early in the morning; but even
then, if it is kept on the road while he serves the customers, who live nearest
to him, it will very likely be fly-blown. This happens often in the country.
Wash all meat before you dress it: if for boiling, the colour will be better for
soaking; but if for roasting, dry it.
Boiling in a well-floured cloth will make meat white.
Particular care must be taken that the pot is well skimmed the moment it boils,
otherwise the foulness will be dispersed over the meat. The more soups or broth
are skimmed, the better and cleaner they will be.
The boiler and utensils should be kept delicately clean.
Put the meat into cold water, and flour it well first. Meat boiled quick will be
hard; but care must be taken that in boiling slow it does not stop, or the meat
will be underdone.
If the steam is kept in, the water will not lesson much; therefore when you wish
it to boil away, take off the cover of the soup-pot.
Vegetables should not be dressed with the meat, except carrots or parsnips with
boiled beef.
As to the length of time required for roasting and boiling, the size of the
joint must direct; as also the strength of the fire, the nearness of the meat to
it, and in boiling, the regular though slow progress it makes; for if the cook,
when told to hinder the copper from boiling quick, lets it slop from boiling up
at all, the usual time will not be sufficient, and the meat will be under-done.
Weigh the meat; and allow for all solid joints, a quarter of an hour for every
pound, and some minutes (from ten to twenty) over, according as the family like
it done.
A ham of twenty pounds will take four hours and a half, and others in
proportion.
A tongue, if dry, takes four hours slow boiling, after soaking: a tongue out of
pickle, from two hours and a half to three hours, or more if very large; it must
be judged by feeling whether it is very tender.
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