Boiling is one of the easiest methods of cooking meat, but it is not satisfactory unless the proper method is followed. In making soup the meat is put in cold water to draw out the juices; in boiling it should be put in hot water, so that the meat and not the water may retain the juices and flavoring- Some of them will necessarily escape, but the boiling water coagulates the albumen on the surface of the meat, forming a sort of coat.

Salt meat should be soaked in cold water before boiling, but fresh meat should simply be wiped with a damp cloth. Have the kettle scrupulously clean; put in it enough water to cover the meat and when boiling drop in the meat. Boil hard for fiver minutes; then draw the kettle aside and let the meat cook slowly Cover closely and remove all scum that rises.