Chambers's cookery for young housewives

Pork requires to be particularly well boiled. Place it in the pot with the skin side uppermost, with a plate below it, for pork is very apt to stick to the bottom of the pot. Peas pudding is generally served separately with this dish. TO BOIL A TONGUE. 1 bullock’s tongue. | Greens. If hard, soak the tongue in water all night before using. Boil it for from two hours and a half to three hours. Skin it before dishing. Garnish with greens or cabbage. TO BOIL TRIPE. 4 lb. tripe. 6 onions. 1 oz. butter. Pepper. 1 pint milk. 1 oz. arrowroot or oswego. Salt. When tripe is purchased from the butcher in a raw state, it requires to be cleansed and boiled for a very long time, to be thoroughly soft and tender. The length of time will depend on the age of the animal from which it has been taken. Sometimes, for young tripe six or seven hours will be sufficient, while old tripe will perhaps take ten or twelve. In all cases, the tripe should be well washed and scraped, put into a saucepan with cold water, brought to the boil ; throw away that water and wash the tripe again in pure cold water. Return to the saucepan with plenty of cold water, and boil or rather simmer it very slowly until tender ; for quick boiling hardens it. A small piece of soda added to the water will help to keep the tripe a good colour. It should be cut into moderately-sized pieces for helping at table. When to be served plain, carry to table in a hash dish, with some of BOILED COW-HEEL — STEWS — HASHES. the water in which it has been boiled, and onions cooked with the tripe for the last two hours. A tasteful way of serving tripe is to take it from its liquor after it has been boiled, and stew it for about ten minutes in a saucepan with milk, thicken with arrowroot or oswego ; just before serving add the butter, and season with pepper and salt. This makes a delicious and cheap dish. TO BOIL COW-HEEL. 1 cow-heel. I i pint parsley sauce. Wash, scrape, and cut the heel into pieces. Cover with cold water and let boil, throw away that water and wash the heel well again; put it into the saucepan with enough cold water to cover it, and simmer or boil slowly for five or six hours, or till the bones will slip out. Serve with parsley sauce. STEWS, HASHES, AND RE- DRESSING COLD MEAT. Stewing is a method of preparing meat by slow simmering. This is a much more savoury mode of cookery than boiling ; any part of the juices of the meat which may have been drawn out in cooking being preserved and served in the liquor, which should be highly seasoned. Generally, much more can be made of meat by stewing, than by roasting, broiling, or frying, because nothing is lost in the process of dressing. It also possesses the decided advantage of being a convenient way in which meat may be dressed for a person whose time of dining is uncertain. A stewed steak, for instance, will keep warm and in good condition for an hour, but a broiled or fried steak cannot be kept a minute after dressing. An iron pan is best, as it takes a longer time for the heat to penetrate. Stews which are highly dressed, and are composed of various parts prepared in a different manner, are called made dishes. A highly-seasoned stew forms what is termed a ragout. STEWED BEEF— SHOULDER OF MUTTON. TO STEW A PIECE OF BEEF, 6 lb. beef. 1 oz. butter. 3 onions. Pepper. 1 pint hot water.