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Pork, Boiled

Fresh pork may be boiled like other meat. It should be small and lean or it will be found too rich. Let the water boil, and then put in the meat, with some carrots and turnips, an onion, and a stalk or two of celery; add a morsel of salt, skim as needed, and simmer all the time, adding more salt near the end. A bunch of herbs (see BOUQUET GARNI) will improve the meat considerably. The time must be apportioned to the age and thickness of the meat. A leg may take twenty to thirty minutes per pound, while a belly may need only about fifteen minutes per pound. Send to table with a nice sauce, such as celery, onion, or tomato; vegetables, such as carrots, turnips, or parsnips, or a puree of split peas or peas pudding.