All fresh meats to be boiled should be plunged into boiling water and allowed to boil rapidly for ten or fifteen minutes, to coagulate the albumen and thus close the pores, keeping in the juices of the meat. After the meat has boiled for ten minutes place it where it will just simmer, until tender. Meat that boils rapidly will be stringy.
Scrub a ham with a brush until perfectly clean; then place it in a large kettle with cold water and let it come to the boiling point; simmer gently until tender - it requires about twenty minutes to the pound - let it stand in the water until cold, then remove the skin; roll in fine bread crumbs; stick the fat parts with whole cloves and bake in a moderate oven about half an hour.
Cook slowly in boiling water until tender - about five or six hours - then plunge into cold water and peel off the skin. For salt tongue, soak over night and cover with cold water instead of boiling water when putting on to cook.
Wash and cover with cold water; simmer slowly five or six hours, or until tender; let stand in the water in which it was boiled if it is to be served cold. To press corned beef, remove the bones after it is cooked and put it under a heavy weight.
One small white turnip, One small yellow turnip, Six or eight medium-sized potatoes of uniform size.
Wash and soak the corned beef and pork in cold water; put it on to boil in fresh cold water; simmer until it is tender; remove from the kettle and skim the liquor; wash and pare the turnips and carrots and cut into inch slices; cut the cabbage into quarters and wash carefully; put the carrots, turnips and cabbage into the boiling liquor and cook until tender; pare and add the potatoes half an hour before serving time; cook the beets in a separate kettle; remove the skin, cut in half-inch slices; when the vegetables are cooked, drain; put the beef and pork in the center of a large platter; serve the carrots, potatoes and turnips around the edge, with the cabbage and beets in separate dishes; the beets can be cooked the day before and covered with vinegar, serving them as pickled beets; always cook the beets in a separate kettle; the corned beef may be cooked the day before and pressed, saving the liquor for cooking the vegetables.
Singe, draw, wash and cut the chicken, at the joints, into serving pieces; cover with boiling water; add one teaspoonful of salt and half a saltspoonful of pepper; simmer until tender; remove all the large bones and put the chicken, on toast, on a large platter; cook together one tablespoonful of butter and two tablespoonfuls of flour; add one and one-half cupfuls of cold milk and stir until smooth; add the chicken broth gradually; season with pepper and salt and celery salt; pour the hot sauce over the chicken and toast, and serve. If you wish to serve dumplings with the chicken stew ten minutes before the chicken is cooked let the liquid boil up, then put in the dumplings. When serving dumplings omit the toast.
Cut the chicken as for stew; brown in hot butter before slewing; make a brown gravy by browning the butter before adding the gravy; serve on toast.
Two pounds breast of lamb or mutton,
Cut the lamb in small pieces; dredge with salt and flour and brown in drippings; cut the onion fine and brown in fat; add to the meat; put in a stewpan and cover with boiling water; simmer until the bones slip out; remove the bones; strain the liquor and skim off the fat; when the liquor boils again add the meat, pepper and salt; then add one quart of green peas or one pint of cooked rice, and simmer fifteen minutes.
Cut the veal into small pieces; cover with boiling water; add one-half teaspoonful of salt and one small onion, browned: simmer until veal is tender; add four potatoes, cut in thick slices; cook together one tablespoonful of butter and two of flour; add one cupful of cold milk; stir until smooth; add the veal broth gradually; remove bones from veal and simmer all together for five minutes, then serve.
Beef and mutton stew are made in the same way.
For stewing, the cheapest and toughest meat is used; by long, slow cooking it becomes tender.
Cut the rabbit into serving pieces; brown in hot butter; remove from the butter and put into stew kettle: add one large onion, cut into slices; cook one tablespoonful of flour and one of curry powder in the butter in which the rabbit was browned: add one cupful of water or stock and stir until thickened; then add one cupful of strained tomatoes, one teaspoonful of sugar and pepper and salt to taste: pour this over the rabbit and stew until tender: add a cupful of milk; heat boiling hot: serve with boiled rice.