RUDIMENTS OF COOKERY.
CHAPTER I.
BOILING.[66-*]
This most simple of culinary processes is not often performed in perfection. It does not require quite so much nicety and attendance as roasting; to skim your pot well, and keep it really boiling (the slower the better) all the while, to know how long is required for doing the joint, &c., and to take it up at the critical moment when it is done enough, comprehends almost the whole art and mystery. This, however, demands a patient and perpetual vigilance, of which few persons are capable.
The cook must take especial care that the water really boils all the while she is cooking, or she will be deceived in the time; and make up a sufficient fire (a frugal cook will manage with much less fire for boiling than she uses for roasting) at first, to last all the time, without much mending or stirring.
When the pot is coming to a boil there will always, from the cleanest meat and clearest water, rise a scum to the top of it, proceeding partly from the water; this must be carefully taken off as soon as it rises.
On this depends the good appearance of all boiled things.
When you have skimmed well, put in some cold water, which will throw up the rest of the scum.
The oftener it is skimmed, and the cleaner the top of the water is kept, the sweeter and the cleaner will be the meat.