Preliminary Hints And Observations

Neatness being a most material requisition in a kitchen, the cook should be particularly cautious to keep all the utensils perfectly clean, and the pots and saucepans properly tinned. In boiling any kind of meat, but particularly veal, much care and nicety are required. Fill your pot with a sufficient quantity of soft water; dust your veal well with fine flour, put it into your pot, and set it over a large fire. It is' the custom with some people to put in milk to make it white; but this if of no use, and perhaps better omitted ; for, if you use har water, it will curdle the milk, give to the veal a brownish-yellow cast, and will often hang in lumps about it. Oatmal will do the same thing; but by dusting your veal, and puttng it into the water when cold, it will prevent the foulness of the water from hanging upon it. Take the scum off clear assoon as it begins to rise, and cover up the pot closely. Le- the meat boil as slowly as possible, put in plenty of water, which will make your veal rise and look plump. A cook cannot make a greater mistake, than to let any sort of meat toil fast, since it hardens the outside before it is warm within, and con-tributesto discolour it. Thus a leg of veal, of twelve pounds weight, will take three hours and a half boiling: and the slower it boils, the whiter and plumper it will be. when mutton or beef is the object of your cookery, be careful to dredge them well with flour, before you put them into the pot of cold water, and keep it covered ; but do not forget to take off the scum as often as it rises. Mutton and beef do not re-quire so much boiling; nor is it much minded if it be a little under the mark; but lamb, pork, and veal, should be well boiled, as they will otherwise be unwholesome. A leg of pork will take half an hour more boiling than a leg of veal of the same weight; but, in general, when you boil beef or mutton, you may allow an hour for every four pounds weight. To put in the meat when the water is cold, is allowed to be the best method, as it thereby gets warm to the heart before the outside gets hard. To boil a leg of lamb, of four pounds weight, you must allow an hour and a half.

Grass Lamb

So many pounds as the joint weighs, so many quarters of an hour it must boil. Serve it up with spinach, carrots, cabbage, or brocoli.

Calf's Head

Wash it very clean, soak it in water for two hours, then parboil one half; beat up the yolk of an egg, and rub it over the head with a feather; then strew over it a seasoning of pepper, salt, thyme, parsley chopped small, shred lemon-peel, grated bread, and a little nutmeg ; stick bits of butter over it, and send it to the oven. Boil the other half white in a cloth; put them both .into a dish Boil the brains in a bit of cloth, with a very little parsley, and a leaf or two of sage. When they are boiled, chop them small, and warm them in a saucepan, with a bit of butter, and a little pepper and salt. Lay the tongue, boiled and peeled, in the middle of a small dish, and the brains round it; have, in another dish, bacon or pickled pork ; greens or carrots in another.