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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 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 or fore quarter of mutton will boil in 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 boul than mutton.
All boiled fresh meat should have drawn butter poured
over it, after it is dished, and be garnished with parsley.
The liquor that fresh meat, or ppultry, is boiled in,
should be saved; as an addition of vegetables, herbs,
and dumplings make a nourishing soup of it; and if
you do not want it for your own family, many poorer
one will be glad to get it.
A large turkey will take two hours to boil, a small one
half that time; secure the legs to keep them from bursting
out; turkeys should be blanched in warm milk and
water; stuff them and rub their breasts with butter;
flour a cloth and pin them in. A large chicken that is
stuffed should boil an hour, and small ones half that
time. The eater should boil when all poultry is put in.
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