O 45
A capon O 35
A pigeon O 15

1072. Remove Immediately.

If you let meat or poultry remain in the water after it is done
enough, it will become sodden and lose its flavour.

1073. Degree of Cooking.

Beef and mutton is preferred by some people a little underdone. Very
large joints if slightly underdone, will make the better hash or
broil. Lamb, pork, and veal are uneatable if not thoroughly
boiled--but these meats should not be overdone. A trivet, a
fish-drainer, or an American contrivance called a "spider"--which is
nothing more than a wire dish raised on three or four short legs--put
on the bottom of the boiling-pot, raising the contents about an inch
and a half from the bottom, will prevent that side of the meat which
comes next the bottom being done too much; and the lower part will be
as delicately done as the upper; and this will enable you to take out
the meat without inserting a fork, &c., into it. If yeu have not a
trivet, a drainer, or a "spider," use a soup-plate laid the wrong side
upwards.

1074. Stock.

Take care of the liquor you have boiled poultry or meat in, as it is
useful for making soup.

1075. Using the Stock.

The good housewife never boils a joint without converting the broth
into some sort of soup.

1076. Reducing Salt.

If the liquor be too salt, use only half the quantity, and add some
water; wash salted meat well with cold water before you put it into
the boiler.

1077. The Process of Boiling.

Boiling extracts a portion of the juice of meat, which mixes with the
water, and also dissolves some of its solids; the more fusible parts
of the fat melt out, combine with the water, and form soup or broth.
The meat loses its red colour, becomes more savoury in taste and
smell, and more firm and digestible. If the process is continued _too
long_, the meat becomes indigestible, less succulent, and tough.

1078. Loss by Boiling (General).

The loss by boiling varies from 6-1/4 to 16 per cent. The average loss
on boiling butcher's meat, pork, hams, and bacon, is 12; and on
domestic poultry, is 14-3/4.

1079. Loss by Boiling (Specific).

The loss per cent, on boiling salt beef is 15; on legs of mutton, 10;
hams, 12-1/2; salt pork, 13-1/3; knuckles of veal, 8-1/3; bacon,
6-1/4; turkeys, 16; chickens, 13-1/2.

1080. Econo