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Classic
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page 28
TO BOIL HAM.
Put it in soak the night before. Give it plenty of water room, and put it in
while the water is cold. Skim it well and keep it simmering gently. A middling
sized ham will be done in four or five hours. If not to be cut cold, it will cut
the shorter and tenderer for being boiled still longer. Pull off the skin
carefully, and preserve it as whole as possible--it will serve to keep it moist.
Grate a crust of bread over it.
TO BOIL TONGUE.
A tongue is so hard, whether prepared by drying or pickling, that it requires
much more cooking than a ham; nothing of its weight takes so long to dress it
properly. A tongue that has been salted and dried, should be put to soak, (if it
is old and very hard,) twenty-four hours before it is wanted, in plenty of
water. A green one, fresh from the pickle, requires soaking only a few hours.
Put your tongue into a plenty of cold water, let it be an hour gradually
warming, and give it from three and a half to four hours, very slowly simmering.
TO BOIL FOWLS.
All fowls are boiled exactly in the same manner, only allowing time according to
their size. They must be well washed in warm water, and then
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Classic
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