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page 39
CHAP. III.
OF BOILING.
General Rules to be observed in Boiling.
BE very careful that your pots and covers are well tinned, very clean, and free
from sand. Mind that your pot really boils all the while; otherwise you will be
disappointed in dressing any joint, though it has been a proper time over the
fire. Fresh meat should be put in when the water boils, and salt meat whilst it
is cold. Take care likewise to have sufficient room and water in the pot, and
allow a quarter of an hour to every pound of meat, let it weigh more or less.
BUTCHER'S MEAT.
To boil Beef or Mutton.
When your meat is put in, and the pot boils, take care to scum it very clean,
otherwise the scum will boil down, stick to your meat, and make it look black.
Send up your dish with turnips, greens, potatoes, or carrots.
If it is a leg or loin of mutton, you may also put melted butter and capers in a
boat.
To boil a Leg of Pork.
A leg of pork must lie in salt six or seven days; after which put it into the
pot to be
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