II. Spread the lean part with dripping, and dredge it with flour to form a coating to keep the gravy in. III. Give it great heat for the first 10 minutes to close the pores, IY. Then ccok it veryslowly to make it tender. Y. Allow 15 minutes to each lb., and 15 minutes over. Pork and veal require about 20 minutes to each lb., and 20 minutes over. YI. Baste it very often. 6. Eules for Dry Boasting or Baking Meat. I. Dc not spread it with dripping or dredge it with flour. II. Give it great heat for the first 20 minutes, then cook it very slowly indeed, allowing quite 20 minutes to each lb., and 20 minutes over. III. Do not baste it at all. This method is much easier than the usual one, and makes the meat brown crisp, tender, and full of gravy. 101 7. Rules for Boiling Fish. I. The fish must not be left in the water after washing, or it will lose its flavour and firmness. II. Cook it in a small quantity of water — one pint for 2 or 3 lbs. III. To each pint add a teaspoonful of salt, a tablespoonful of vinegar, and 6 peppercorns. The fins of the fish should also be added. IY. Put it into hot (not quite boiling) water to keep it firm. V. If there is no fish kettle, tie it in muslin, so that it can be lifted out whole. VI. Simmer very gently, to prevent it breaking. Boiling fast spoils the flavour. VII. After 10 minutes try it with a skewer. If the flesh move readily from the bone it is done. VIII. Take it out of the water as soon as it is done, to prevent it breaking. IX. Use the water for the sauce. 8. Rules for Melted Butter. I. All sauces containing flour must boil, to burst the starch grains. II. If this sauce is left boiling too long it will become too thin. 9. Rules for Soups with Meat or Boues. I. Chop the bones a little, or cut up the meat, to allow the nutriment to be the more easily extracted. II- Put them into cold water and add salt and brown ugar to extract the nutriment. III. Skim it just before it reaches boiling point, to prevent the scum being carried down into the stock or soup. IV. Simmer gently, and keep the lid on closely to prevent the steam and flavour escaping. 102 10. Rules for Cold Meat Dishes. I. To warm up cooked meat, by whatever method, a medium heal should be used just long enough to heat it through. Great heat hardens the meat. II. The other extreme must also be avoided, because a [cold liquid, or a too low degree of heat will extract the juices, and render the fibres of the meat dry and indigestible. III. If the meat is protected, as it is in some cases, by batter or potatoes, then a high degree of heat will not affect it so much. 11. Rules for Cooking Coarse Oatmeal. I. When oatmeal is used for gruel or porridge, put it into boiling water, with a little salt in. II. Stir it well for the first five minutes, but when it is cooking just stir it a. few times. III. Cook it very slowly for quite one hour. IY. "When oatmeal is used for buns or cakes, the mixture must stand for half an hour or longer, to allow the oatmeal to swell. Y. The baking powder must not be added until just before baking, and then more milk will be necessary. 112. Rules for Boiling Meat. I. Put it into boiling water to close the pores, and let it boil about 5 minutes. II. Then add a cup of cold water to reduce the heat.

AI-modernized reading of the original text

II. Spread the lean part with dripping, and dredge it with flour to form a coating to keep the gravy in. III. Give it great heat for the first 10 minutes to close the pores, IV. Then cook it very slowly to make it tender. Y. Allow 15 minutes to each lb., and 15 minutes over. Pork and veal require about 20 minutes to each lb., and 20 minutes over. YI. Baste it very often. 6. Rules for Dry Roasting or Baking Meat. I. Do not spread it with dripping or dredge it with flour. II. Give it great heat for the first 20 minutes, then cook it very slowly indeed, allowing quite 20 minutes to each lb., and 20 minutes over. III. Do not baste it at all. This method is much easier than the usual one, and makes the meat brown crisp, tender, and full of gravy. 7. Rules for Boiling Fish. I. The fish must not be left in the water after washing, or it will lose its flavour and firmness. II. Cook it in a small quantity of water — one pint for 2 or 3 lbs. III. To each pint add a teaspoonful of salt, a tablespoonful of vinegar, and 6 peppercorns. The fins of the fish should also be added. IY. Put it into hot (not quite boiling) water to keep it firm. V. If there is no fish kettle, tie it in muslin, so that it can be lifted out whole. VI. Simmer very gently, to prevent it breaking. Boiling fast spoils the flavour. VII. After 10 minutes try it with a skewer. If the flesh move readily from the bone it is done. VIII. Take it out of the water as soon as it is done, to prevent it breaking. IX. Use the water for the sauce. 8. Rules for Melted Butter. I. All sauces containing flour must boil, to burst the starch grains. II. If this sauce is left boiling too long it will become too thin. 9. Rules for Soups with Meat or Boues. I. Chop the bones a little, or cut up the meat, to allow the nutriment to be the more easily extracted. II. Put them into cold water and add salt and brown sugar to extract the nutriment. III. Skim it just before it reaches boiling point, to prevent the scum being carried down into the stock or soup. IV. Simmer gently, and keep the lid on closely to prevent the steam and flavour escaping. 10. Rules for Cold Meat Dishes. I. To warm up cooked meat, by whatever method, a medium heal should be used just long enough to heat it through. Great heat hardens the meat. II. The other extreme must also be avoided, because a cold liquid, or a too low degree of heat will extract the juices, and render the fibres of the meat dry and indigestible. III. If the meat is protected, as it is in some cases, by batter or potatoes, then a high degree of heat will not affect it so much. 11. Rules for Cooking Coarse Oatmeal. I. When oatmeal is used for gruel or porridge, put it into boiling water, with a little salt in. II. Stir it well for the first five minutes, but when it is cooking just stir it a. few times. III. Cook it very slowly for quite one hour. IY. "When oatmeal is used for buns or cakes, the mixture must stand for half an hour or longer, to allow the oatmeal to swell. Y. The baking powder must not be added until just before baking, and then more milk will be necessary. 112. Rules for Boiling Meat. I. Put it into boiling water to close the pores, and let it boil about 5 minutes. II. Then add a cup of cold water to reduce the heat.

Cookery book and general axioms for plain cookery