The housekeeper's instructor; or, universal family cook : Being a full and clear display of the art of cookery in all its branches ... To which is added, the complete art of carving, illustrated with engravings ... / by W.A. Henderson.

  • Henderson, W. A. (William Augustus)
Date:
1804
Catalogue details

Licence: Public Domain Mark

Credit: The housekeeper's instructor; or, universal family cook : Being a full and clear display of the art of cookery in all its branches ... To which is added, the complete art of carving, illustrated with engravings ... / by W.A. Henderson. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    32/494 (page 26)
    CHAP. II. BOILING IN GENERAL. SEC T. I, BUTCHER’S MEAT. AS a necefTsry prelude to the direaions given undef this head, we fiiall make a few neceflary and genera] obfervatjons. All meat Ihould be boiled as flow as poflible, but in plenty of water, which will make it rife and look plump. Be careful to keep it clear from fcum, and let your pot be clofe covered. If you boil it faft the outfide will be hardened before the infide is warm, and the meat will be difagreeably difcoloured. A leg of veal of twelve pounds weight, will take three hours and a half boiling j and the flower it boils the whiter and plumper it will be. With refpebl to mutton and beef, if they are rather under-done, they may be eat without being either difa-, greeable or unwholefome j but lamb, pork, and veal, ihould be thoroughly done, otherwife they will be ob^ noxious to the fight, and confequently ungrateful to the palate. A leg of pork will take half an hour’s more boiling than a leg of veal of the fame weight; but in general, when you boil beef and mutton, you may allow as many quarters of an hour as the meat weighs pounds. To put in the meat when the water is cold muft be allowed to be the befl; method, as thereby the middle ' gets warm before the outfide becomes hardened. Three quarters of an hour will boil a leg of lamb four pounds and a half weight. From thefe general dire£tions, it would be unnecelfary to defcribe the ufual mode of boiling the common joints of either mutton or beef. AVe fliall therefore proceed to thofe articles which re- quire more particular notice. To drej's a Calf s Ilcad^ one half boiled^ the other baked. AFTER having well cleanfed the head, parboil one half, bctil up the yolk of an egg, and rub it over the head 1 with