Meat must always be put into cold water, with just enough water to cover it; say, about a quart of water to a pound of meat,—and it must be kept so covered, during the whole process of dressing, by adding boiling water occasionally.—By this method the inside will always be heated thoroughly, and be properly swollen, before the outside becomes hard; and the whole will be regularly done. This will, also, occasion the meat to look plump; and veal and poultry, in particular, will be the whiter and the better for it.
Beef loses about one-fourth, and mutton about one-fifth, in boiling.
A moderate fire must be kept up under the pot, increasing the heat gradually, till it boils, when it must be drawn back, kept close covered, and constantly simmering, quite gently, but by no means boiling fast. A tea-spoonful of salt thrown into the water, before it boils, will cause the scum to rise the better, which must be very carefully skimmed clean off, immediately; and if, afterwards, a little cold water be thrown in, more scum will be cast up, which must frequently be taken off, as it rises, as on this alone depends the good appearance of all boiled articles.
Remember—that water cannot possibly be made hotter than it is when it first boils; it is, therefore, a waste of firing, and very detrimental to the meat to make it boil fast, as it is thereby rendered hard, and its juices and finest flavour are evaporated in steam.
Generally, beef, mutton, and lamb, unless the joints are very thin, or small, require boiling from a quarter of an hour to eighteen minutes to a pound; lamb, veal, and pork, and thick joints also, of whatever kind, require somewhat longer, especially in cold weather, or when fresh killed. A large leg of pork, for instance, will take a little more time;—always reckoning from the time of its first coming to boil, and taking into the account that the pot must always be kept gently simmering;—the slower the better, so that it be kept boiling. If you suffer boiled meats to remain in the pot after they are done, they become soddened and lose their flavour.
Examples in Boiling.
A Round of Beef.—After it has been carefully salted, and has lain in the pickle eight or ten days, wash it and wipe it dry; then cut out the bone, and skewer and tie it up tight and quite round. As soon as the pot boils skim it clean, and keep it boiling very gently, till done. The time will be according to its weight. Garnish with slices of carrot and turnip.
A LEG OF PORK.
If large, after it has been in salt eight or ten days, let it lie in cold water half an hour to make it white—weigh it, let it boil gently, allowing twenty minutes for every pound—skim it as soon as it boils, and often afterwards.—A small Leg of Pork is most delicate.—The liquor will make excellent peas-soup. Serve it up with peas-pudding and turnips.
A LEG OF MUTTON.