Modern cookery for private families

nourishment which it contains is withdrawn from it in the process, and it is usually very insipid in flavour. We have already given, at the commencement of Chapter I., the substance of Liebeg’s instructions for scientific boiling; but for the convenience of the reader, we will briefly recapitulate them here, with such additions as our own observation has enabled us to supply. In making soup, gravy, or savoury jelly of any kind, the principal object is to extract from the meat used for the preparation, all the nutriment and savour which it can be made to yield. This is effected by putting it into _cold_ water, and heating it very slowly indeed, and then keeping it for a specified time at the point of boiling, or letting it simmer in the gentlest manner; but when the meat itself is required for food, its nutritious juices must be prevented from escaping as much as possible, which is done by plunging it into fast boiling water for a few minutes, to contract the pores of the surface (to harden it, in fact), and adding immediately afterwards as much cold water as will reduce the whole to a moderate temperature. Part of the water should then be taken away, as meat should never be cooked in a larger quantity than is absolutely needed to keep it entirely covered until it is ready to serve; for this reason it should be always boiled in a vessel nearly of its own size. Large joints should be neatly trimmed, washed extremely clean, and skewered or bound firmly into good shape, when they are of a nature to require it; brought to boil over a moderate fire, and simmered until they are done, the scum being carefully and entirely cleared from the surface of the water, as it gathers there, which will be principally from within a few minutes of its beginning to boil, and during a few minutes afterwards. If not thoroughly skimmed off at the proper time, it will sink, and adhere to the joint, giving it a very uninviting appearance. Pickled or salted meat