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Rules For Boiling

All kinds of meat should be boiled very slowly. All fresh meats should be put to cook in boiling water, over a slow fire to concentrate its juices. Salt meats should be put on in cold water, in order to extract the salt in cooking. In boiling meats, it is proper to keep the pot gently boiling, but should never cease ; if so, the meat will absorb the water and cause it to be flat and insipid. Remove the scum when it first begins to boil. Always have at hand a kettle of boiling water to replenish the meat pot as the water boils away. To every pound of fresh meat allow fifteen minutes to boil, and to salt meat allow twenty minutes to the pound. The more gently meat boils the more tender it will be. Fresh meat should be kept covered with water while boiling, and requires close attention in boiling; if boiled too hard, the meat is toughened and juices extracted. Meat should not boil too long; if so, their nourishing properties are transferred to the water in which they are boiled. Good judgment and close attention are very necessary in order to boil meat just right.