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Sect. 2.-Utensils (For boiling meat and poultry)

84. The utensils for boiling meat and poultry are very simple, consisting only of round or oval saucepans of various sizes, which are better lined with enamel, though it is by no means necessary. Where a large oval pot is adopted for the purpose of boiling a number of things together, a net of twine is very useful to keep each separate; and, for boiling white meats, in that case a cloth must be wrapped round them. A trivet placed at the bottom of the pot will also be useful for large joints, in order to prevent them from burning. Stewpans and steamers will be described under the sections devoted to stewing and steaming. Large iron spoons and skimmers complete the list.