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Classic
Cook Books
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page 40
boiled, without using any means to freshen it. It requires much water to swim in
over the fire, and also to be fully boiled; so that care should be taken that
the fire do not slacken while it is dressing. Serve it up with a pease-pudding,
melted butter, mustard, buttered turnips, carrots, or greens.
N. B. The other joints of the swine are most commonly roasted.
To boil Pickled Pork.
Wash the pork and scrape it clean. Put it in when the water is cold, and boil it
till the rhind be tender. It is to be served up always with boiled greens, and
is commonly a sauce of itself to roasted fowls or veal.
To boil Veal.
Let the pot boil, and have a good fire when you put in the meat; be sure to scum
it very clean. A knuckle of veal will take more boilink in proportion to its
weight, than any other joint, because the beauty is to have all the gristles
soft and tender.
You may either send up boiled veal with parsley and butter: or with bacon and
greens.--See sauce, No. 29.
To boil a Calf's Head.
The head must be picked very clean, and soaked in a large pan of water a
considerable time before it is put into the pot. Tie the brains up in a rag, and
put them into the pot
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Classic
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