The royal baker and pastry cook

Fresh meat for boiling should be put into boiling water and boiled very gently about 20 minutes for each pound. A little salt, spice, or vegetables may be boiled in the water with the meat for seasoning. A little vinegar put in the water with tough meat makes it tender. The broth of boiled meat should always be saved to use in soups, stews, and gravies. Stewing and simmering meats means to place them near enough to the fire to keep the water on them bubbling moderately, constantly, and slowly. Salt meats should be put over the fire in cold water, which as soon as it boils should be replaced by fresh cold water, the water to be changed until it remains fresh enough to give the meat a palatable flavor when done. Salted and smoked meats require about 30 minutes’ very slow boiling, from the time the water boils, to each pound. Vegetables and herbs may be boiled with them to flavor them. When they are cooked the vessel containing them should be set where they will keep hot without boiling until required, if they are to be served hot; if they are to be served cold, they should be allowed to cool in the pot liquor in which they were boiled. Very salt meats, or those much dried in smoking, 'should be soaked overnight in cold water before boiling. Roasting Wipe meat with damp cloth. Trim and tie into shape if necessary. In the bottom of pan put some pieces of fat from meat. Arrange meat on rack in pan. Dredge with salt, pepper, and flour. Have oven very hot at first; when meat is half done reduce heat. Baste every 10 or 15 minutes. If there is danger of fat in pan being scorched add a few spoons of boiling water. Allow from 10 to 20 minutes per pound of meat, according as it is desired rare or well done. When done remove to hot platter. Thicken gravy in pan with browned flour, adding more water as necessary and add seasoning. Yorkshire Pudding. — % pint flour, 3 eggs, IVfe pints milk, pinch salt, 1^ teaspoons Royal Baking Powder. Sift flour and powder together, add eggs, beaten with milk, stir quickly mto rather thinner batter than for griddle cakes, pour into dripping-pan, plentifully greased wdth beef-dripping, bake in hot oven 25 minutes ; serve with roast beef. Braised Beef. — Wipe and trim 6 pounds round or rump of beef without bone. Sear brown on all sides in very hot frying-pan over hot fire. In braising-pan or iron kettle put layers of sliced onions, turnips, and carrots; add bunch of sweet herbs, 1 teaspoon salt, Vi teaspoon pepper ; on this lay meat. Add 1 pint boiling water (or water and stewed tomatoes). Cover closely and cook 4 hours in moderate oven. If water evaporates rapidly add more. Transfer meat to hot platter. Strain, thicken, and season gravy. The vegetables may be served separately if desired. Braised Veal Shoulder.— Have shoulder boned. Fill with stuffing (see Stuffings). Prepare bed of vegetables as for braised beef. Lay veal on it, add 1 pint boiling water, 1 pint stewed tomatoes, ^2 teaspoon salt, ^ teaspoon pepper. Cover and cook 4 hours in moderate oven. Uncover and brown. Serve strained gravy separately.