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off, immediately; and if, afterwards, a little cold water be thrown in, more scum will be cast up, which must frequently be taken off, as it rises, as on this alone depends the good appearance of all boiled articles.

Remember that water cannot possibly be made hotter than it is when it first boils; it is, therefore, a waste of firing, and very detrimental to the meat to make it boil fast, as it is thereby rendered hard, and its juices and finest flavour are evaporated in steam.

Generally, beef, mutton, and lamb, unless the joints are very thin, or small, require boiling from a quarter of an hour to eighteen minutes to a pound; lamb, veal, and pork, and thick joints also, of whatever kind, require somewhat longer, especially in cold weather, or when fresh killed. A large leg of pork, for instance, will take a little more time ;—always reckoning from the time of its first coming to boil, and taking into the account that the pot must always be kept gently simmering ;—the slower the better, so that it be kept boiling. If you suffer boiled meats to remain in the pot after they are done, they become soddened and lose their flavour.

Examples in Boiling.

A Round of Beef.-After it has been carefully salted, and has lain in the pickle eight or ten days, wash it and wipe it dry; then cut out the bone, and skewer and tie it up tight and quite round. As soon as the pot boils skim it clean, and keep it boiling very gently, till done. The time will be according to its weight. Garnish with slices of carrot and turnip.

A LEG OF PORK.

If large, after it has been in salt eight or ten days, let it lie in cold water half an hour to make it white-weigh it,

let it boil gently, allowing twenty minutes for every poundskim it as soon as it boils, and often afterwards. A small Leg of Pork is most delicate.-The liquor will make excellent peas-soup. Serve it up with peas-pudding and turnips.

A LEG OF MUTTON.

Put it in warm water for ten minutes, and wash it clean, then put it into the pot and cover it with water-let it sim mer very gently and skim it carefully. A leg of ten pounds will take two and a half or three hours. Mutton, to be tender, should hang as long as it will keep.

A TURKEY.

Take a hen bird, pick nicely, singe, wash, draw the sinews of the thighs, and truss it. Make a stuffing of bread, herbs, salt, pepper, nutmeg, lemon-peel, a few oysters, or an anchovy, a bit of butter, some suet, and an egg, put this into the crop, fasten up the skin, and skim the pot most carefully to make it white. Serve with oyster sauce made rich with butter, a little cream, and a spoonful of soy or parsley and butter. Tongue, ham, or pickled pork, are the usual accompaniments.

A FOWL.

The legs, for boiling, should not be black.-Pick nicely, wash, singe, truss, and flour it-put it into boiling water, and simmer gently. A middling fowl will take forty minutes. Serve with parsley aud butter, oyster, lemon, liver, or celery

sauce.

Neither parsley and butter, liver and parsley, celery, onion, caper, curry, nor other sauce should be poured over boiled meats, but sent up separately in a boat.

VEGETABLES.

All vegetables are best when fresh from the garden,when dead they are useless. They are also in the greatest perfection when in the greatest plenty ;-unripe vegetables are unwholesome.

Greens must be carefully picked, neatly trimmed, washed quite clean from vermin, and laid on a cullender to drain. Then, having ready a well-tinned saucepan, with plenty of clean, soft, boiling water, into which some salt has been thrown, and the scum taken off, plunge them into it, boil them quickly, watch them, and keep continually pressing them under the

water with a fork as they rise; and when they begin to sink of themselves, they are done, and must be taken up instantly, and drained dry; for if over done, they will lose not only their crispness and beautiful appearance, but their flavour also. Cabbages, savoys, and turnip-tops, require that the water should be changed when half done, the second water should be boiling, and if managed as above directed, they will eat much the milder and sweeter for it. This is the whole art of dressing vegetables to look green and eat well. We therefore deprecate the use of those factitious and filthy expedients recommended by some, and practised by many, to give, as they pretend, a good colour, to boiled vegetables. This is the best way;-and all artificial means ought to be avoided, as unnecessary and pernicious. Esculent roots of all kinds may be set on to boil in cold water.

Fish.

Fish, particularly if large, must be put into cold water, with plenty of salt; when ready, it will part from the bone; or it may be tried with a fork, and must be taken out of the water the moment it is done.

If not immediately wanted, let it stay on the fish-plate, over the hot water, and throw over it a clean cloth, dipped in boiling water, to preserve its colour.

A sliced cod should be stewed fifteen minutes.

In all cases, dinner should be served up as soon as possible after it is ready, because keeping the boiled articles, particularly fish, in hot

water, renders them vapid and heavy; and hot closets, covers, and other means used to keep them hot, dry the juices and make them eat strong and rancid.

Neither fish, nor vegetables of any kind, (except ripe potatoes,) should be boiled by

steam.

Elements of Roasting.

CLEANLINESS must ever be the maxim for the kitchen.

Before the spit is drawn from the meat, let it be wiped clean, and when done with, let it be rubbed with a little sand and water.

A good brisk fire, due time, proper distance, and frequent basting, are the chief points to be attended to in roasting.

Much depends on the fire;-it should always be brisk and glowing, clear at the bottom, and suited to the article to be roasted.

Beef and mutton lose about one-third in roasting.

The ashes should be taken up, and the hearth made quite clean, before you begin to roast. If the fire require to be stirred during the operation, the dripping-pan must be drawn back, so that then, and at all times, it may be kept clean from cinders and dust.-Hot cinders, or live coals, dropping into the pan, make the dripping rank, and spoil it for basting.

Beef requires a strong, steady fire, which should be made up a little time previous to its being wanted. If the meat has been hung up some time, the dry outside parts must be pared off, and it must be basted, first, with a little salt and water, then well dredged with

flour, and afterwards basted, continually, with the dripping; but, if the meat be frozen, it must be brought into the kitchen several hours before it is dressed.-Large joints should be kept at a good distance from the fire at first, and gradually brought nearer and nearer ; -the average distance for a large joint, at a good fire, may be about ten or twelve inches, an inch or two more or less, according to circumstances: when kitchen paper, dipped in the dripping, must be tied, not skewered, over the fat parts, to prevent their being scorched. When nearly ready, the smoke will draw from the meat towards the fire; at which time the paper must be taken off, and the meat must be put nearer to the fire to brown it; it must also be sprinkled with a little salt, and well dredged again, with flour, to froth it.

It is as necessary to roast slowly as to boil slowly-and the General Rule is to allow full a quarter of an hour to a pound for roasting with a proper fire, under ordinary circumstances, and with frequent basting. But neither beef nor mutton require to be so well done as pork, lamb, and veal.-Pork, in particular, requires to be thoroughly done. It must be basted with salt and water; and the skin or rind of the leg, loin, and spare-rib, must be scored, with a sharp knife, after it has been some time at the fire, to make it eat the better. Geese, pigs, and young pork, require a brisk fire, and should be turned quickly.

Great care should be taken in spitting the meat, that the prime part of the joint be not injured :-to balance it on the spit, cookholds and loaded skewers are very handy,

A BOTTLE JACK is an excellent substitute

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