Excerpt from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
In boiling fresh meat, care is necessary to have the water boiling all the time it is in the pot; if the pot is not well scummed, the appearance of the meat will be spoiled.
Mutton and beef are preferred, by some, a little rare; but pork and veal should always be well done. A round of beef that is stuffed, will take more than three hours to boil, and if not stuffed, two hours or more, according to the size; slow boiling is the best. A leg of mutton requires from two to three hours boiling, according to the size; a fore-quarter from an hour to an hour and a half; a quarter of lamb, unless very large, will boil in an hour. Veal and pork will take rather longer to boil than mutton.
All boiled fresh meat should have drawn butter poured over it, after it is dished, and be garnished with parsley.
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