on.

BOILED LEG OF PORK. Salt it eight or ten days; and when it is to be
dressed, weigh it. Let it lie half an hour in cold water to make it
white: allow a quarter of an hour for every pound, and half an hour
over, from the time it boils up. Skim it as soon as it boils, and
frequently after. Allow plenty of water, and save some of it for
peas-soup. The leg should be small, and of a fine grain; and if boiled
in a floured cloth, it will improve the colour and appearance. Serve it
with peas-pudding and turnips.

BOILED SALMON. Clean it carefully, boil it gently, and take it out of
the water as soon as done. Let the water be warm, if the fish be split:
if underdone, it is very unwholesome. Serve with shrimp or anchovy
sauce.

BOILED TURBOT. The turbot kettle must be of a proper size, and in good
order. Set the fish in cold water sufficient to cover it completely,
throw a handful of salt and a glass of vinegar into it, and let it
gradually boil. Be very careful that no blacks fall into it; but skim it
well, and preserve the beautiful colour of the fish. Serve it garnished
with a complete fringe of curled parsley, lemon and horse-radish. The
sauce must be the finest lobster, anchovy and butter, and plain butter,
served plentifully in separate tureens.--If necessary, turbot will keep
two or three days, and be in as high perfection as at first, if lightly
rubbed over with salt, and carefully hung in a cold place.

BOILED TURKEY. A turkey will neither boil white nor eat tender, unless
it has been killed three or four days. Pick it clean, draw it at the
rump, cut off the legs, stick the end of the thighs into the body, and
tie them fast. Flour the turkey, put it into the water while cold, let
it boil gently half an hour or more, take off the scum, and cover the
kettle close. Make the stuffing of grated bread and lemon peel, four
ounces of shred suet, a few chopped oysters, two eggs, and a little
cream. Fill the craw with stuffing, and make the rest into balls, which
are to be boiled and laid round the dish. The stuffing may be made
without oysters; or force-meat or sausage may be used, mixed with crumbs
of bread and yolks of eggs. Celery sauce or white sauce is very proper.

BOILED VEAL. Dredge it with flour, tie it up in a cloth, and put it in
when the water boils. A knuckle requires more boiling in proportion to
its weight, than any other joint, to render the gristle soft and tender.
Parsley and butter, bacon and