ON BOILING MEAT.
It is a common impression that boiled meat requires very little attention; and probably one reason why many persons dislike it, may be, that it is seldom so carefully cooked as roast meat.
If proper attention can be secured, meat should not be boiled in a cloth. But if the pot is not likely to be thoroughly skimmed, it is best to use one. All kinds of meat are best put over the fire in cold water, in the proportion of a quart to every pound of meat. The fibres are thus gradually dilated, and the meat is more tender. The fire should be moderate, and the water should heat gradually. If it boils in thirty or forty minutes it is soon enough.
All kinds of meat, poultry, and fish should boil very slowly. Fast boiling makes meat tough and hard. Allow twenty minutes to a pound of fresh meat; but a little more time is required to cook a hind than a fore quarter. Salt meat should boil longer than fresh; allow forty minutes for every pound.
A tongue that has been cured with saltpetre and smoked, should soak over night, and be boiled at least four hours; it is not easy to boil it too much, and nothing is more disagreeable or indigestible than a tongue not well boiled. A ham, if very salt, should also be soaked over night, and should be boiled from three to five hours, according to the size, unless you prefer to cook it the last half of the time in the oven, as is directed in the receipt for cooking a ham or shoulder. This is the better way. Calf's head should lie in a great deal of water several hours; and if large, will require two hours and a half to boil.
The two things most important in boiling meat, are, to boil it gently; and to skim it until no more froth rises. To do this, have a skimmer or a spoon and dish, and the moment the froth begins to rise, which will be when the water becomes very hot, skim it off. Put in a pint of cold water, which will cause it to rise more freely, and continue to skim it every minute or two, till all is taken off.[12] If the water boils fast before you begin to take off the froth, it will all return into the water, and will adhere to the meat, and make it look badly. Some nice housekeepers throw a handful of flour into the kettle to prevent scum from adhering to meat. Calf's head, and veal need more skimming than any other meat; but all kinds need to be skimmed several times. If the water boils away so that the meat is not covered, add more, as the part which lies above the water will have a dark appearance.
DIRECTIONS FOR MAKING GRAVIES.
Many young housekeepers who succeed well in most kinds of cooking, are a long time in finding out how to make good gravy. To have it free from fat is the most important thing. For a small family it is not necessary to prepare stock. The water in which fresh meat, a tongue, or piece of beef slightly salted, has been boiled, should be saved for this purpose, and for use in various economical dishes. In cold weather it will keep a good while, and in warm weather, several days in a refrigerator.