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Classic
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for two hours; but if it is just out of the pickle, the water should boil when
it goes in.
Corned or pickled beef, or pork, requires longer boiling than that which is dry;
you can tell when it is done by the bones coming out easily. Pour drawn butter
over it when dished.
To Boil a Ham.
A large ham should boil three or four hours very slowly; it should be put in
cold water, and be kept covered during the whole process; a small ham will boil
in two hours.
All bacon requires much the same management,--and if you boil cabbage or greens
with it, skim all the grease off the pot before you put them in. Ham or dried
beef, if very salt, should be soaked several hours before cooking, and should be
boiled in plenty of water.
To Boil Calf's Head.
Cut the upper from the lower jaw, take out the brains and eyes, and clean the
head well; let it soak in salt and water an hour or two; then put it in a gallon
of boiling water, take off the scum as it rises, and when it is done, take out
the bones; dish it, and pour over a sauce, made of butter and flour, stirred
into half a pint of the water it was boiled in; put in a chopped egg, a little
salt, pepper, and fine parsley, when it is nearly done. You can have soup of the
liquor, with dumplings, if you wish.
To Boil Veal.
Have a piece of the fore-quarter nicely washed and rubbed with flour; let it
boil fast; a piece of five pounds will boil in an hour and a half; dish it up
with
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