|
Classic
Cook Books
< last page | next page >
page 24
To boil Beef or Mutton.
When your meat is put in, and the water 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 a pot
to be boiled, without using any means to freshen it. It requires much water to
swim in over the fire, and also to be fully boiled; so that care should be taken
that the fire do not slacken while it is dressing. Serve it up with melted
butter, mustard, buttered turnips, carrots, or greens.
N.B. The other joints of the swine are most commonly roasted.
To boil Pickled Pork.
Wash the pork and scrape it clean. Put it in when the water is cold, and boil it
till the rhind is tender. It is to be served up always with boiled greens, and
is commonly a sauce of itself to roasted fowls or veal.
To boil Veal.
Let the water boil, and have a good fire when you put in the meat; be sure to
scum it very clean. A knuckle of veal will take more boiling in proportion to
its weight, than any other joint, because the beauty is to have all the gristles
soft and tender.
You may either send up boiled veal with parsley and butter: or with bacon and
greens.
Parsley Sauce.
Tie parsley up in a bunch, and boil it till soft; shred it fine, and mix it with
melted butter.
< last page | next page >
Classic
Cook Books
|
