Obs. To pot ham ([No. 509]), is a much more useful and economical way of disposing of the remains of the joint, than making essence of it ([No. 352]). To make soup of the liquor it is boiled in, see [N.B.] to [No. 555].
Tongue.—(No. 15.)
A tongue is so hard, whether prepared by drying or pickling, that it requires much more cooking than a ham; nothing of its weight takes so long to dress it properly.
A tongue that has been salted and dried should be put to soak (if it is old and very hard, 24 hours before it is wanted) in plenty of water; a green one fresh from the pickle requires soaking only a few hours: put your tongue into plenty of cold water; let it be an hour gradually warming; and give it from three and a half to four hours’ very slow simmering, according to the size, &c.
Obs. When you choose a tongue, endeavour to learn how long it has been dried or pickled, pick out the plumpest, and that which has the smoothest skin, which denotes its being young and tender.
The roots, &c. make an excellent relish potted, like [No. 509], or pease soup ([No. 218]).
N.B. Our correspondent, who wished us, in this edition, to give a receipt to roast a tongue, will find an answer in [No. 82].
Turkeys, Capons, Fowls, Chickens, &c.—(No. 16.)
Are all boiled exactly in the same manner, only allowing time, according to their size. For the stuffing, &c. (Nos. [374], [375], and [377]), some of it made into balls, and boiled or fried, make a nice garnish, and are handy to help; and you can then reserve some of the inside stuffing to eat with the cold fowl, or enrich the hash (Nos. [530] and [533]).
| A chicken will take about | 20 minutes. |
| A fowl | 40 |
| A fine five-toed fowl or a capon, about an hour. | |
| A small turkey, an hour and a half. | |
| A large one, two hours or more. |