|
Classic
Cook Books
< last page | next page >
page 2
DOMESTIC COOKERY,
AND
USEFUL RECEIPTS.
MEATS AND POULTRY.
To Boil Fresh Meat.
In boiling fresh meat, care is necessary to have the water boiling all the time
it is in the pot; if the pot is not well scummed, the appearance of the meat
will be spoiled.
Mutton and beef are preferred, by some, a little rare; but
pork and veal should always be well done.
A round of beef that is stuffed, will take more than three hours to boil, and if
not stuffed, two hours or more, according to the size; slow boiling is the best.
A leg of mutton requires from two to three hours boiling, according to the size;
a fore-quarter from an hour to an hour and a half; a quarter of lamb, unless
very large, will boil in an hour.
Veal and pork will take rather longer to boil than mutton.
All boiled fresh meat should have drawn butter poured over it, after it is
dished, and be garnished with parsley.
< last page | next page >
Classic
Cook Books
|
