Large joints should be neatly trimmed, washed extremely clean,
and skewered or bound firmly into good shape, when they are of a
nature to require it ; brought to boil over a moderate fire, and sim-
mered until they are done, the scum being carefully and entirely
cleared from the surface of the water, as it gathers there, which will
be principally from within a few minutes of its beginning to boil, and
during a few minutes afterwards. If not thoroughly skimmed off at
the proper time, it will sink, and adhere to the joint, giving it a very
uninviting appearance.
Pickled or salted meat 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 brin}7, lor 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
CHAP. IX.]
BOILING, ROASTING, ETC.
169
to the pound. For cooking rounds of beef,
and other ponderous joints, a pan of this
form is very convenient.
By means of two almost equally expen-
sive preparations, called a poelee, 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, sweet- Large stockPot-
breads, calf’s brains, cauliflowers, and artichoke bottoms, are the
articles for which the poelee 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.
po£l£e.
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, a
small bunch or two of thyme and parsley, a bay-leaf, and a few corns
of white pepper✪ Poelee ; boil these gently for an hour and a half, then strain
the poelee through a fine sieve, and set it by in a cool place. Use it
instead of water for boiling the various articles we have already
named : it will answer for several in succession, and will remain good
for many days. Some cooks order a pound of butter in addition to
the bacon, and others substitute beef-suet in part for this last.
A BLANC.
Page 169 · 2 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Large joints should be neatly trimmed, washed extremely clean, and skewered or bound firmly into good shape, when they are of a nature to require it ; brought to boil over a moderate fire, and simmered until they are done, the scum being carefully and entirely cleared from the surface of the water, as it gathers there, which will be principally from within a few minutes of its beginning to boil, and during a few minutes afterwards. If not thoroughly skimmed off at the proper time, it will sink, and adhere to the joint, giving it a very uninviting appearance.
Pickled or salted meat 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, lor 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.
By means of two almost equally expensive preparations, called a poelee, 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, sweet- [illustration: Large stock pot] breads, calf’s brains, cauliflowers, and artichoke bottoms, are the articles for which the poelee 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.
po£l£e.
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, a small bunch or two of thyme and parsley, a bay-leaf, and a few corns of white pepper ; boil these gently for an hour and a half, then strain the poelee through a fine sieve, and set it by in a cool place. Use it instead of water for boiling the various articles we have already named : it will answer for several in succession, and will remain good for many days. Some cooks order a pound of butter in addition to the bacon, and others substitute beef-suet in part for this last.
A BLANC.
Records on this page
PoeleeBlanc