BOILED MEATS AND STEWS.
All meats intended to be boiled and served whole at table must be put into
_boiling water_, thus following an entirely opposite rule from those
intended for soups. In the latter, the object being to extract all the
juice, cold water must always be used first, and then heated with the meat
in. In the former, all the juice is to be kept in; and, by putting into
boiling water, the albumen of the meat hardens on the surface and makes a
case or coating for the meat, which accomplishes this end. Where something
between a soup and plain boiled meat is desired, as in _beef bouilli_, the
meat is put on in cold water, which is brought to a boil _very quickly_,
thus securing good gravy, yet not robbing the meat of all its juices.
With corned or salted meats, tongue, &c., cold water must be used, and
half an hour to the pound allowed. If to be eaten cold, such meats should
always be allowed to cool in the water in which they were boiled; and this
water, if not too salt, can be used for dried bean or pea soups.
BEEF A LA MODE.
Six or eight pounds of beef from the round, cut thick. Take out the bone,
trim off all rough bits carefully, and rub the meat well with the
following spicing: One teaspoonful each of pepper and ground clove,
quarter of a cup of brown sugar, and three teaspoonfuls of salt.
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