if very young and tender, it
will do in less. It can be tried with a knitting-needle to see if it is
tender. It is made whiter and more delicate by boiling in a cloth, but
should be served without it. Boil in well-salted water according to the
rule already given. Boiled or mashed turnips are usually served with it,
and either drawn butter or caper sauce as on p. 169.

_Lamb_ may be boiled in the same manner, but is better roasted; and so
also with _veal_.

BOILED CORNED BEEF.

If to be eaten hot, the _round_ is the best piece. If cold and pressed,
what are called "_plate pieces_"--that is, the brisket, the flank, and
the thin part of the ribs--may be used. Wash, and put into cold water,
allowing half an hour to a pound after it begins to boil. If to be eaten
cold, let it stand in the water till nearly cold, as this makes it richer.
Take out all bones from a thin piece; wrap in a cloth, and put upon a
large platter. Lay a tin sheet over it, and set on a heavy
weight,--flat-irons will do,--and let it stand over-night. Or the meat may
be picked apart with a knife and fork; the fat and lean evenly mixed and
packed into a pan, into which a smaller pan is set on top of the meat, and
the weight in this. Thus marbled slices may be had. All corned beef is
improved by pressing, and all trimmings from it can be used in hash or
croquettes.

BOILED TONGUE.

Smoked tongue will be found much better than either fresh or pickled
tongues.

Soak it over night, after washing it. Put on in cold water, and boil
steadily four hours. Then take out; peel off the skin, and return to the
water to cool. Cut in _lengthwise_ slices, as this makes it tenderer. The
root of the tongue may be chopped very fine, and seasoned like deviled ham
(p. 265).

BOILED HAM.

Small hams are better in flavor and quality than large ones. A brush
should be kept to scrub them with, as it is impossible to get them clean
without it. Soak over-night in plenty of cold water. Next morning, scrape,
and trim off all the hard black parts, scrubbing it well. Put on to boil
in cold water. Let it heat very gradually. Allow half an hour to the
pound. When done, take from the water, skin, and return, letting it remain
till cold. Dot with spots of black pepper, and cover the knuckle with a
frill of white paper. It is much nicer, whether eaten hot or cold, if
covered with bread or cracker crumbs and browned in the oven. The fat is
useless, save for soap-grease. In ca