The size of the boiling-pots should be adapted to what they are to contain; the larger the saucepan the more room it takes upon the fire; and a larger quantity of water requires a proportionate increase of fire to boil it. In small families block tin saucepans are best, as being lightest and safest: moreover, if proper care is taken of them, and they are well dried after they are cleansed, they are by far the cheapest; the purchase of a new tin saucepan being little more than the expense of tinning a copper one. Take care that the covers of your boiling-pots fit close, not only to prevent unnecessary evaporation of the water, but that the smoke may not insinuate itself under the edge of the lid, and give the meat a bad taste.
1071. Average Boiling Times.
The following Table will be useful as an average of the time required to boil the various articles:
| H. | M. | |
|---|---|---|
| A ham, 20 lbs. weight, requires | 6 | 30 |
| A tongue (if dry), after soaking | 4 | 0 |
| A tongue out of pickle to | 2 3 | 30 0 |
| A neck of mutton | 1 | 30 |
| A chicken | 0 | 20 |
| A large fowl | 0 | 45 |
| A capon | 0 | 35 |
| A pigeon | 0 | 15 |
1072. Remove Immediately
If you let meat or poultry remain in the water after it is done enough, it will become sodden and lose its flavour.
1073. Degree of Cooking