Do not let the meat remain long, after it is done, as it injures it. Put a plate in the bottom to prevent the part that touches from cooking too much.
Be sure not to let the fire get hot, so as to make a hard boiling, especially at first. The more gently meat boils the more tender it is, and the more perfectly the savory portion is developed and retained. If the meat is fat, skim it and save the fat for other purposes.
Put salt into the water about in the proportion of a great spoonful to a gallon.
To cook a Ham (very fine).
Boil a common-sized ham four or five hours, then skin the whole and fit it for the table; then 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 near an hour, till much of the fat fries out, and this also makes it more tender. Save the fat for frying meat.
Smoked Boiled Tongues.
Soak them in cold water all night, then wash them and boil for four or five hours, according to the size. When cooked, take off the skin and garnish with parsley.
À la Mode Beef.
Take a round of beef, cut it full of holes entirely through it, roll strips of raw salt pork in a seasoning made of thyme, cloves, and pepper and salt, half a teaspoonful of each; then draw these strips through the holes in the beef.