7. We must now weigh the piece of salt beef so as to find out how long it will take to boil, as ten minutes are allowed for each lb. of meat. N.B. — This rule refers to the boiling of all meat except pork, which requires fifteen minutes to each lb. of meat. A. — In boiling meat✪ Boiling Meat to be eaten the joint should be first plunged into boiling water, in order that the albumen on the outside of the joint may become hardened, and so prevent the escape of the juices of the meat. B. — The temperature of the water should then be lowered gradually (by adding a small quantity of cold water and drawing the saucepan to the side oi the fire), and the meat allowed to simmer gently, or it will become tough. Lessons on Cooking Meat. — Boiling. 21 C. — In boiling meat for the purpose of making soup, the meat should be put into cold water, in order to extract all the goodness from the meat. D. — The water should be brought gradually to boiling point, then moved to the side of the fire, and left to simmer gently for some length of time. N.B. — Salt meat must be put into warm water, so as to extract a little of the salt before the pores of the skin are closed up ; if the meat were put into boiling water the pores of the skin would be closed, and the meat would be hardened by the salt not being allowed to escape. 8. When the water in the saucepan is warm, we take the beef, which weighs, say, eight pounds (it will therefore take about one hour and twenty minutes), and put it in the sauce- pan; there should be only just enough water to cover the joint. 9. We let the water just boil up, and then we should move the saucepan to the side of the fire, and let it simmer gently for the remainder of the time. 10. As soon as the water comes to the boil we must take a large spoon and skim the water carefully. N.B. — The scum should be skimmed off directly it rises, or it will boil down again in the meat and spoil it. Sctim is the impurity which rises from the meat. N.B. — We must be very careful not to let the meat boil, or it will be hardened and tough. 11. When the meat is sufficiently cooked, we take it carefully out of the saucepan and put it on a hot dish for serving. We pour about a gilloi the liquor (in which it was boiled) round the joint (this makes the gravy, and when the joint is cut the juices from the meat will add to it). N.B. — The liquor from boiled meat can always be used for different pur- poses, and should therefore never be thrown away, but poured into a clean basin and put aside to cool, the fat should be carefully removed from the top of the liquor, while it is cold, before being used. Salt liquor is often used for making pea soup. 22 National Training School for Cookery. BAKING. Meat, Bread, Pastry, &c. Now we will show you how to bake meat, 1. We must have a good fire, and keep it up, adding by degrees small pieces of coal, as the oven is required to be very hot. N.B. — If it be a close range with which we are dealing, we should pull out the damper placed over the oven in order to draw all the heat of the fire towards the oven. The ventilator of the oven should be closed, N.B. — In kitchen stoves there is usually either a handle at the top of the oven, to be pulled out for opening the ventilator, or a slide ventilator at the bottom. ✪ Baking Meat

AI-modernized reading of the original text

7. We must now weigh the piece of salt beef so as to find out how long it will take to boil, as ten minutes are allowed for each lb. of meat. N.B. — This rule refers to the boiling of all meat except pork, which requires fifteen minutes to each lb. of meat. A. — In boiling meat to be eaten the joint should be first plunged into boiling water, in order that the albumen on the outside of the joint may become hardened, and so prevent the escape of the juices of the meat. B. — The temperature of the water should then be lowered gradually (by adding a small quantity of cold water and drawing the saucepan to the side of the fire), and the meat allowed to simmer gently, or it will become tough. Lessons on Cooking Meat. — Boiling. C. — In boiling meat for the purpose of making soup, the meat should be put into cold water, in order to extract all the goodness from the meat. D. — The water should be brought gradually to boiling point, then moved to the side of the fire, and left to simmer gently for some length of time. N.B. — Salt meat must be put into warm water, so as to extract a little of the salt before the pores of the skin are closed up ; if the meat were put into boiling water the pores of the skin would be closed, and the meat would be hardened by the salt not being allowed to escape. 8. When the water in the saucepan is warm, we take the beef, which weighs, say, eight pounds (it will therefore take about one hour and twenty minutes), and put it in the saucepan; there should be only just enough water to cover the joint. 9. We let the water just boil up, and then we should move the saucepan to the side of the fire, and let it simmer gently for the remainder of the time. 10. As soon as the water comes to the boil we must take a large spoon and skim the water carefully. N.B. — The scum should be skimmed off directly it rises, or it will boil down again in the meat and spoil it. Scum is the impurity which rises from the meat. N.B. — We must be very careful not to let the meat boil, or it will be hardened and tough. 11. When the meat is sufficiently cooked, we take it carefully out of the saucepan and put it on a hot dish for serving. We pour about a gill of the liquor (in which it was boiled) round the joint (this makes the gravy, and when the joint is cut the juices from the meat will add to it). N.B. — The liquor from boiled meat can always be used for different purposes, and should therefore never be thrown away, but poured into a clean basin and put aside to cool, the fat should be carefully removed from the top of the liquor, while it is cold, before being used. Salt liquor is often used for making pea soup. 22 National Training School for Cookery. BAKING. Meat, Bread, Pastry, &c. Now we will show you how to bake meat, 1. We must have a good fire, and keep it up, adding by degrees small pieces of coal, as the oven is required to be very hot. N.B. — If it be a close range with which we are dealing, we should pull out the damper placed over the oven in order to draw all the heat of the fire towards the oven. The ventilator of the oven should be closed, N.B. — In kitchen stoves there is usually either a handle at the top of the oven, to be pulled out for opening the ventilator, or a slide ventilator at the bottom.

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The official handbook for the National Training School for Cookery