All salt meat should be put on in cold water, that the salt may be extracted while cooking. Fresh meat, which is boiled to be served with sauces at the table, should be put to cook in boiling water; when the outer fibers contract, the inner juices are preserved.

For making soup, put the meat over in cold water, to extract the juices for the broth.

In boiling meats, if more water is needed, add that which is hot, and be careful to keep the water on the meat constantly boiling.

Remove the scum when it first begins to boil. The more gently meat boils, the more tender it will become. Allow twenty minutes for boiling each pound of fresh meat.

Roast meats require a brisk fire. Baste often. Twenty minutes is required for roasting each pound of fresh meat. The variation in roasted meats consists simply in the method of preparing them to cook, before putting them in the oven. Some are to be larded, some stuffed with bread dressing, and others plain, only seasoning with pepper and salt.

A piece of red pepper, cooked in a boiled dinner, is very nice.

Roast Beef

Prepare for the oven by dredging lightly with flour, and seasoning with salt and pepper; place m the oven, and baste frequently while roasting. Allow a quarter of an hour for a pound of meat, if you like it rare; longer if you like it well done. Serve with a sauce, made from the drippings in the pan, to which has been added 1 table-spoonful of Halford or Worcestershire sauce and 1 table-spoonful of tomato catsup.

Beefsteak And Mushrooms

Put in a saucepan 1 oz. of butter, 1 small onion chopped fine, a little ground sage, and a little thyme, and put it over the fire; when hot, shake in 2 table-spoonfuls of flour, and when it becomes brown, put in 1 gill of water, and let it boil for half an hour. Then add 3 table-spoonfuls of beef stock, a little salt, a little nutmeg and one wine-glass of sherry wine. Put in one can of mushrooms, and let it boil for 10 minutes. Pour this over a nicely broiled beefsteak.

How To Boil Corned Beef

Put the beef in water enough to cover it, and let it heat slowly and boil slowly, and be careful to take off the grease. Many think it much improved by boiling potatoes, turnips, and cabbages with it. In this case the vegetables must be peeled and all the grease carefully skimmed as fast as it rises. Allow about 20 minutes of boiling for each pound of meat.

How To Cook A Ham

Boil a common-sized ham 4 or 5 hours, then skin the whole and fit it for the table. Set it in an oven for half an hour, then cover it thickly with pounded rusk or bread crumbs, and set it back for half an hour. Boiled ham is always improved by setting it into an oven for nearly an hour, till much of the fat fries out; this also makes it more tender.

Spiced Beef

4 lbs. of round of beef chopped fine, all fat being removed; add 3 doz. small crackers rolled fine, 4 eggs, 1 cup of milk, 1 table-spoonful of ground mace, 2 table-spoonfuls of black pepper, 1 table-spoonful of melted butter; mix well and put in any tin pan that it will just fill, packing it well; baste with butter and water, and bake 2 hours in a slow oven.