Boiled MeaU.'^^oWmg is the most economical way of cooking meat s,when properly done^as there is comparatively little waste in boil- ing from the fact that fat melts less quickly than in broiling or roast- ing, and the covering of the pot retards evaporation, while the water absorbed by the meat adds to its bulk to a certain extent without detracting from its quality ; the liquor in which it is boiled, or ''stock," makes excellent soups and gravies and should always be put bv for this purpose. Eveiy economical housekeeper will provide herself with a stocK-pot, which should be kept in a cool place and all remains of sou^s, gravies, etc., emptied therein, save^ that from mutton or fish, which must be kept separate. Inattention to the temperature of the water and too early application of salt causes great waste in boiling meats. To make fresh meat rich and nutritious it should be placed in akettleof&o^7^n^ water (pure soft water is best), skimmed well as soon as it begins to boil again, and placed where it will boil slowly but constantly. There^ should- be enough water to entirely cover the meat and to last until thoroughly cooked. The kettle should be large enough so that the meat wnl not touch the sides, and some place a plate in the bottom to prevent scorching. Care must be taken to remove all scum at the first boiling, and as fast as it rises, or it will quickly sink and spoil the appearance of the meat. The meat should be occasion^Uv turned and kept well 398 MEATS. under the water, and fresh boiling water suppUed if it evaporates too much in boiling, Plunging in hot water hardens the fibrine on the outside, encasing and retaining the rich juices — and the whole theory of correct cooking, in a nut-shell, is to retain as much as possible of the nutriment of food. No salt should be added until about half an hour before the meat is done, as it extracts the juices of the meat if added too soon ; do not fail to remove the scum that rises after salt- ing. Boil gently, as rapid boiling hardens the fibrine and renders the^'meat hard, tasteless, and scarcely more nutritious than leather, without really hastening the process of cooking, every degree of heat beyond the boiling point being worse than wasted. There is a pithy saying: "The pot should only smile, not laugh." The bubbles should appear in one part of the surface of the water only, not all over it. This differs from "simmering," as in the latter there ia merely a sizzling on the side of the pan. But the water must always be kept at boiling heat, or simmering, else it will soak into the meat and render it flat and insipid. Salt meat should pe put on in cold water so that it may freshen in cooking. Allow twenty minutes to the pound for fresh, and thirty-five for salt meats, the time to be modified, of course, by the quality of meat. A pod of red pepper iu the water will prevent the unpleasant odor of boiling meat from fill- ing the house. Never pierce meat with a fork when taking up or turning, as this allows the rich juices to escape;. tie a stout cord around the meat when put into tettle with which to lift it out. If meat seems tough, put a tablespoon or two of vinecar in the water before putting in meat. Dried and smoked meats should be soaked for some hours before putting into water.

AI-modernized reading of the original text

Boiled Meat.—Boiling is the most economical way of cooking meat s,when properly done, as there is comparatively little waste in boiling from the fact that fat melts less quickly than in broiling or roasting, and the covering of the pot retards evaporation, while the water absorbed by the meat adds to its bulk to a certain extent without detracting from its quality ; the liquor in which it is boiled, or ''stock," makes excellent soups and gravies and should always be put by for this purpose. Eveiy economical housekeeper will provide herself with a stocK-pot, which should be kept in a cool place and all remains of soups, gravies, etc., emptied therein, save that from mutton or fish, which must be kept separate. Inattention to the temperature of the water and too early application of salt causes great waste in boiling meats. To make fresh meat rich and nutritious it should be placed in a kettle of boiling water (pure soft water is best), skimmed well as soon as it begins to boil again, and placed where it will boil slowly but constantly. There should be enough water to entirely cover the meat and to last until thoroughly cooked. The kettle should be large enough so that the meat will not touch the sides, and some place a plate in the bottom to prevent scorching. Care must be taken to remove all scum at the first boiling, and as fast as it rises, or it will quickly sink and spoil the appearance of the meat. The meat should be occasionally turned and kept well under the water, and fresh boiling water supplied if it evaporates too much in boiling, Plunging in hot water hardens the fibrine on the outside, encasing and retaining the rich juices — and the whole theory of correct cooking, in a nut-shell, is to retain as much as possible of the nutriment of food. No salt should be added until about half an hour before the meat is done, as it extracts the juices of the meat if added too soon ; do not fail to remove the scum that rises after salting. Boil gently, as rapid boiling hardens the fibrine and renders the meat hard, tasteless, and scarcely more nutritious than leather, without really hastening the process of cooking, every degree of heat beyond the boiling point being worse than wasted. There is a pithy saying: "The pot should only smile, not laugh." The bubbles should appear in one part of the surface of the water only, not all over it. This differs from "simmering," as in the latter there is merely a sizzling on the side of the pan. But the water must always be kept at boiling heat, or simmering, else it will soak into the meat and render it flat and insipid. Salt meat should be put on in cold water so that it may freshen in cooking. Allow twenty minutes to the pound for fresh, and thirty-five for salt meats, the time to be modified, of course, by the quality of meat. A pod of red pepper in the water will prevent the unpleasant odor of boiling meat from filling the house. Never pierce meat with a fork when taking up or turning, as this allows the rich juices to escape; tie a stout cord around the meat when put into kettle with which to lift it out. If meat seems tough, put a tablespoon or two of vinecar in the water before putting in meat. Dried and smoked meats should be soaked for some hours before putting into water.

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