oiled in clear water only. The general rule for boiling is to allow a
quarter of an hour to a pound of meat; but if it be boiled gently or
simmered only, which is by far the superior way, twenty minutes to the
pound will scarcely be found too much. At the same time care must be
taken to keep the pot constantly boiling, and not to suffer the meat to
remain in after it is done enough, or it will become sodden, and lose
its flavour. The quantity of water is regulated by the size of the meat;
sufficient to cover it, but not to drown it; and the less water, the
more savoury will the meat be, and the better the broth. It is usual to
put all kinds of fresh meat into hot water, and salt meat into cold
water; but if the meat has been salted only a short time it is better to
put it in when the water boils, or it will draw out too much of the
gravy. Lamb, veal, and pork require rather more boiling than other
meat, to make them wholesome. The hind quarters of most animals require
longer time to dress than the fore quarters, and all kinds of provision
require more time in frosty weather than in summer. Large joints of beef
and mutton are better a little underdone; they make the richer hash; but
meat that is fresh slain will remain tough and hard, in whatever way it
may be cooked. All meat should be washed clean before it is put into the
boiler, but salt meat especially. A ham of twenty pounds will take four
hours and a half in boiling, and others in proportion. A dried tongue,
after being soaked, will take four hours boiling: a tongue out of
pickle, from two hours and a half to three hours, or more if very large:
it must be judged by its feeling quite tender. Boiling is in general the
most economical mode of cooking, if care be taken to preserve the broth,
and apply it to useful purposes.

BOILED BACON. Soak it, and take off the rind before boiling. A pound of
bacon boiled without the skin will weigh an ounce heavier than a pound
boiled with it. Fat bacon should be put into hot water, and lean into
cold water, when it is to be dressed. Young bacon will boil in about
three quarters of an hour. Grate some toasted bread over it, and set it
near the fire to brown it a little, before it is sent to table.

BOILED BEEF. When the water boils put in the meat, whether beef or
mutton, and take off the scum as it rises. If the scum be suffered to
sink, it will stick to the meat, and spoil its colour. Turnips, greens,
potatoes, or carrots wi