Modern cookery for private families

requires longer boiling than fresh; and that which is smoked and dried longer still: this last should always be laid into _cold_ water, slowly heated, and if, from any circumstances, time cannot have been allowed for soaking it properly and there is a probability of its being too salt when served, it should be brought very softly to boil in a large quantity of water, which should in part be changed as soon as it becomes quite briny, for as much more that is ready boiling. It is customary to lay rounds of beef, and other large joints, upon a fish-plate, or to throw some wooden skewers under them, to prevent their sticking to the vessel in which they are cooked; and it is as well to take the precaution, though unless they be placed over a very fierce fire, they cannot be in danger of this. The time allowed for them is about the same as for roasting, from fifteen to twenty minutes to the pound. For cooking rounds of beef, and other ponderous joints, a pan of this form is very convenient. [Illustration: Large Stock-pot. ] By means of two almost equally expensive preparations, called a _poêlée_, and a _blanc_, the insipidity which results from boiling meat or vegetables in water only may be removed, and the whiteness of either will be better preserved. Turkeys, fowls, sweetbreads, calf’s brains, cauliflowers, and artichoke bottoms, are the articles for which the _poêlée_ and the _blanc_ are more especially used in expensive foreign cookery: the reader will judge by the following receipts how far they are admissible into that of the economist. POÊLÉE. Cut into large dice two pounds of lean veal, and two pounds of fat bacon cured without saltpetre, two large carrots, and two onions; to these add half a pound of fresh butter, put the whole into a stewpan, and stir it with a wooden spoon over a gentle fire until the veal is very white, and the bacon is partially melted; then pour to them three pints of clear boiling broth or water, throw in four cloves,