The term "boiling," as used in cookery, means cooking in a liquid which is kept at the boiling point. If the nutriment is to be kept in, as in boiled meat, the piece of meat should be left intact, so that as little surface as possible be exposed, and plunged into boiling water, and when the contents of the kettle have again reached the boiling point, moved where it will remain near the boiling point, but will not boil rapidly.
When meat is plunged into boiling water the albumen near the surface is coagulated, thus forming a coating which shuts in the juices somewhat, and as the heat penetrates to the interior of the meat, the juices bathing the tissues become hot, and when the meat is served, a slice only a short distance from the outer surface is found tender and juicy, the tiny bundles of fibres having been cooked in the natural medium.
If the object is to have the flavor as nearly as possible all in the liquid, as in soups and in meat teas, cut the meat in small pieces, soak in plenty of cold water for a time, and heat slowly, never boiling, but merely simmering, in order that the juices may be drawn out as thoroughly as possible.
In stewing meats, the object is to have the nutriment partly in the liquid and partly in the meat. In this case, cut the meat into pieces suitable for serving, put into the kettle, and pour on a small quantity of hot water, cover closely, and allow to cook slowly but unceasingly until tender, which will give nice, juicy meat, and gravy of good quality.
Use mutton soup stock and thicken with butter and flour, - one tablespoonful of flour and one tablespoonful of butter to one cup of liquid. Put the butter and flour into a sauce pan and heat over the fire until the butter melts, but not until it browns. Turn into this the cold broth, stirring constantly until it boils. Put in capers last, a scant one-quarter of a cup to a cup of liquid. Serve with boiled mutton.
Make same as above, except put in one generous table-spoonful of finely minced parsley instead of capers. Serve with boiled mutton.
Remove the outer skin, as this often gives an unpleasant flavor. Be careful not to cut the meat while peeling off the outer covering. See that the meat is clean, then sear the cut surfaces on a hot spider. Have boiling in the kettle a quart or three pints of water. Plunge the joint into it, and cover closely, allowing the steam to help in the cooking. Just the amount of water needed cannot be given, because the size of the kettle and the age of the meat will influence this matter. Have enough so that the meat will not burn, and there will be just enough left to make the sauce. Set the kettle over a hot fire until the water boils, then move to where it will keep near the boiling point, but will not boil hard. Boiled meats should be salted half an hour before removing from fire.
Make the drawn butter sauce as directed on page 200, using mutton broth for the liquid. Season with salt and pepper, and add one large or two very small hard-boiled eggs, chopped fine. Serve with boiled mutton.