Cassell's dictionary of cookery

The whiteness of meat or poultry is preserved by its being wrapped in a well-floured cloth whilst in the pan, but great care must be taken that this is perfectly sweet and clean before using, or the flavour will be spoilt. From a quarter of an hour to twenty minutes should be allowed for each pound, counting from the time the water boils. Puddings should be plunged into plenty of boiling water, and kept boiling quickly until done. BOI (73) BON Boiling Pot. — Large iron stewpans in which hams, joints of meat, and soups can be cooked are generally called boiling pots. They BOILING POT. are made of wrought-iron or cast-iron. The foraier are the more expensive of the two, but are at the same time more durable, as they are better able to withstand the heat of the fire. DEEP BOILIKG POT. These vessels should be washed out and dried as soon as they are done with, and when not in use should be kept without cover in a dry place. Probable cost of a pot to hold five and a half gallons, wrought-iron, £1; cast-iron, 7s. Bologna Sausage.— Take equal quantities of beef and pork, pound it to a paste and .season it very highly with pepper, salt, mace, cloves, and a little garlic. When this mixture is put into the skins, add a strip or two of fat bacon; it maybe boiled for one hour, or smoked for two or three months, when it will be fit for use. The Italians cat it in its uncooked state. Probable cost of meat, lOd. to Is. per pound. Bologna Sausage (another way).— Take a pound of lean beef or veal, a pound of bacon, rather fat, a pound of beef suet, and a pound of lean pork. Chop up very small all together, with a handful of sage leaves and a few sweet herbs ; season to taste with salt and pepper, and press into a large, clean sausageskin. Put the sausage into a saucepan of boiling water, and prick it over to prevent bursting. Boil for an hour. Probable cost, lOd. to Is. per pound. Bologna Sausage (another way).— Take two pounds of tender, streaky pork, chop it up with parsley and chives, and season with salt, pepper, and spices. Fill a large sausage-skin witli the mixture, tie the ends securely, and boil it for two or three hours, pricking it frequently with a large needle to prevent the skin from bursting. Probable cost, lOd. to Is. per pound. Bologna Sausage with Onions.— This is prepared in the same manner as the preceding ; some onions finely minced, and simmered in lard until three parts cooked, being added to the other materials. Bonbons, Candied (ii la Gouffe).— Heat one pound of sugar until it registers forty degrees, then cool it down to thirty-eight degrees, by the addition of some essence to flavom-, either aniseed cordial, cherry water, maraschino, or almond may be used. Let it cool, and beat it with a wooden spoon until it forms a paste, when put it in a basin until wanted. Next, get a wooden tray about one foot square, and two inches deep, fill it with dry starch finely powdered, and stamp the starch all over with an ornamental cutter, leaving about half an inch between each interstice. Melt part of the paste in a sugar boiler, rub the spout with whiting, and fill the patterns in the starch with the sugar ; let it dry for two hours ; take them out, brush them to clear away the loose starch, place them in a candy pan, cover them with some syrup at about thirty-six degrees of h