itt m T B$,Z m R z Mom _ _ m f mm m ® % n$,pj m m m # s z a itz^sm So# m ^ a i to ^ it,i .if ® o s* “■ Wc A: it ft P yff M H U lit f? ft. M M 4l»®S A if I3j Kb Ki *0^ ® $ z m f® m ^ n & So* a ^ KJaUJftOWBISAW^JlfcP k i^i * $e>s§ ON BOILING MEAT. ALL kinds of meat are best put over the fire in cold water, in the proportion of a quart to every pound of meat. The fire should be moderate, and the water should heat gradually. If it boils in thirty or forty minutes it is soon enough. All kinds of meat, poultry, and fish should boil very slowly. Fast boiling makes meat tough. Allow twenty minutes to a — 31 ON BOILING MEAT — continued. pound of fresh meat ; but a little more time is required to cook a hind than a fore-quarter. Salt meat should boil longer than fresh ; allow forty minutes for every pound. A tongue that has been cured with saltpetre and smoked, should soak over night, and be boiled at least four hours. A ham, if very salt✪ Boiling Meat, should also be soaked over night, and should be boiled from three to five hours according to the size, unless you prefer to cook it the last half of the time in the oven. The two things most important in boiling meat, are, to boil it gently, and to skim it till no more froth rises. To do this have a spoon and dish, and the moment the froth begins to rise skim it off. Put in a pint of cold water, which will cause it to rise more freely, and continue to skim it every minute or two, till all is taken off. If the water boils fast before you begin to take off the froth, it will all return into the water, and will adhere to the meat, and make it look badly. m M.jg m ii tK.A m S rn. Pi ^ 'v' A M Wt M H S ft M M ®r & Sj ihoB m # J£0— #6 ^ <%. It -®0 * rfl O T m/M A Vi A « "ff H ^ Ai> 3=E z fa 'M Z #,$: {$ #6 #) SfoUl.li, H! iffsy IS. Sc M & S A r0o§§ Ml Z Zffl M A rs m & is n m f m&m ft z m m ♦ « ^ ^ & z _ n$>i?P mZ- z . .. „ - lei m n# z z ‘X m M M #. % rs m nf.m #jc m m si ra ^ % ra dV-ft Maft W o M 11 r*j. ft $ ‘Z- ft <« T|?i hii *-^r 31 IH J’L -- — - .... & 'gmi&z... Vi ^ Ini im IS] ^ HI Ao'li % si.gn ph — za^ 'V0fo si 3 A ‘X slis m n m si m.m m t m * nt # z>* m ft Ik M Ik. — m M V® it ft.#* fa Si, A 32 DIRECTIONS FOR MAKING GRAVIES. TO have gravy free from fat is the most important thing. In case yon are roasting beef or mutton, pour off entirely, into a dish, half an hour before the dinner hour, all the contents of the dripping pan, and set it away in a cold place. Remove all the fat from the top, and put the liquid that remains at the bottom into the pan. Wet some browned flour smooth, and when you take out the meat, set the pan on the top of the stove. The gravy will immediately boil, and the wet flour must then be stirred in. It will boil away fast, therefore see that it does not stand too long. Gravy for poultry is made by boiling the giblets (necks, gizzards, hearts, and livers) by themselves in five or sis gills of water. Skim them carefully. After an hour, or hour and a half, take them out, and pour the water into the dripping pan. Mash, or chop the liver fine, and when you make the gravy, add this, and a bit of butter, some pepper✪ Gravy for Roasting Beef or Mutton, and the wet flour. The fat that roasts out of a turkey should be dipped off with a spoon before these ingredients are added.

AI-modernized reading of the original text

itt m T B$,Z m R z Mom _ _ m f mm m ® % n$,pj m m m # s z a itz^sm So# m ^ a i to ^ it,i .if ® o s* “■ Wc A: it ft P yff M H U lit f? ft. M M 4l»®S A if I3j Kb Ki *0^ ® $ z m f® m ^ n & So* a ^ k i^i * $e>s§ ON BOILING MEAT. ALL kinds of meat are best put over the fire in cold water, in the proportion of a quart to every pound of meat. The fire should be moderate, and the water should heat gradually. If it boils in thirty or forty minutes it is soon enough. All kinds of meat, poultry, and fish should boil very slowly. Fast boiling makes meat tough. Allow twenty minutes to a — 31 ON BOILING MEAT — continued. pound of fresh meat ; but a little more time is required to cook a hind than a fore-quarter. Salt meat should boil longer than fresh ; allow forty minutes for every pound. A tongue that has been cured with saltpetre and smoked, should soak over night, and be boiled at least four hours. A ham, if very salt, should also be soaked over night, and should be boiled from three to five hours according to the size, unless you prefer to cook it the last half of the time in the oven. The two things most important in boiling meat, are, to boil it gently, and to skim it till no more froth rises. To do this have a spoon and dish, and the moment the froth begins to rise skim it off. Put in a pint of cold water, which will cause it to rise more freely, and continue to skim it every minute or two, till all is taken off. If the water boils fast before you begin to take off the froth, it will all return into the water, and will adhere to the meat, and make it look badly. m M.jg m ii tK.A m S rn. Pi ^ 'v' A M Wt M H S ft M M ®r & Sj ihoB m # J£0— #6 ^ <%. It -®0 * rfl O T m/M A Vi A « "ff H ^ Ai> 3=E z fa 'M Z #,$: {$ #6 #) SfoUl.li, H! iffsy IS. Sc M & S A r0o§§ Ml Z Zffl M A rs m & is n m f m&m ft z m m ♦ « ^ ^ & z _ n$>i?P mZ- z . .. „ - lei m n# z z ‘X m M M #. % rs m nf.m #jc m m si ra ^ % ra dV-ft Maft W o M 11 r*j. ft $ ‘Z- ft <« T|?i hii *-^r 31 IH J’L -- — - .... & 'gmi&z... Vi ^ Ini im IS] ^ HI Ao'li % si.gn ph — za^ 'V0fo si 3 A ‘X slis m n m si m.m m t m * nt # z>* m ft Ik M Ik. — m M V® it ft.#* fa Si, A DIRECTIONS FOR MAKING GRAVIES. TO have gravy free from fat is the most important thing. In case yon are roasting beef or mutton, pour off entirely, into a dish, half an hour before the dinner hour, all the contents of the dripping pan, and set it away in a cold place. Remove all the fat from the top, and put the liquid that remains at the bottom into the pan. Wet some browned flour smooth, and when you take out the meat, set the pan on the top of the stove. The gravy will immediately boil, and the wet flour must then be stirred in. It will boil away fast, therefore see that it does not stand too long. Gravy for poultry is made by boiling the giblets (necks, gizzards, hearts, and livers) by themselves in five or six gills of water. Skim them carefully. After an hour, or hour and a half, take them out, and pour the water into the dripping pan. Mash, or chop the liver fine, and when you make the gravy, add this, and a bit of butter, some pepper, and the wet flour. The fat that roasts out of a turkey should be dipped off with a spoon before these ingredients are added.

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Boiling MeatGravy for Roasting Beef or MuttonGravy for Poultry

The English-Chinese cookery book