The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

much, and the lower part of the meat will be as delicately done as any other. Instead of a trivet, four skewers stuck into the meat transversely will answer the purpose, or a soup plate whelmed the wrong side upwards. With good management it will take less fire for boiling than for roasting, but it should be kept to a regular pitch, so as to keep the pot gently boiling all the time. If it boils too fast, it will harden the meat, by extracting too much of the gravy; but if it be allowed to simmer only, or to boil gently, it will become rich and tender. The scum must be carefully taken off as soon as the water boils, or it will sink and discolour the meat. The oftener it is scummed, and the cleaner the top of the water is kept, the cleaner will be the meat; and if a little cold water be occasionally thrown in, it will bring up the remainder of the scum to the surface. Neither mixing milk with the water nor wrapping up the meat in a cloth are necessary, if the scum be attentively removed; and the meat will have a more delicate colour, and a finer flavour, if boiled in clear water only. The general rule for boiling is to allow a quarter of an hour to a pound of meat; but if it be boiled gently or simmered only, which is by far the superior way, twenty minutes to the pound will scarcely be found too much. At the same time care must be taken to keep the pot constantly boiling, and not to suffer the meat to remain in after it is done enough, or it will become sodden, and lose its flavour. The quantity of water is regulated by the size of the meat; sufficient to cover it, but not to drown it; and the less water, the more savoury will the meat be, and the better the broth. It is usual to put all kinds of fresh meat into hot water, and salt meat into cold