3. Boiling:
Cover the meat with boiling water. Boil five minutes. Then simmer until done. Tender meat takes twenty minutes to the pound; tough meat takes from three to five hours.
4. Stewing:
Cut the meat in pieces of a suitable size. Cover with cold water. Bring gradually to the simmering point and simmer until tender, usually three or four hours. Keep the pot closely covered.
5. Beef juice:
Take one pound of steak from the top of the round. Wipe the steak, remove all fat, and cut the lean meat in small pieces. Place in canning jar, and cover; place on a rest in the kettle and surround with cold water. Allow the water to heat slowly, care being taken not to have it reach a higher temperature than 130 degrees. Let stand two hours; strain and press the meat to obtain all the juices. Salt to taste.
Note.—These rules may be dictated to the class, as all of the principles which they involve have been previously discussed.
FISH
Since fish is the flesh of sea animals, there will be little new to learn concerning it.