parsley, and grated lemon peel, and squeeze in the juice of lemon,
drop over a little warmed butter, and brown before the fire.




CHAPTER IV.


Directions for Various Ways of Dressing Meat and Poultry.

INTRODUCTORY REMARKS.

Boiling is the most simple manner of cooking, the great art in
this process is to boil the article sufficiently, without its being
overdone, the necessity of slow boiling cannot be too strongly
impressed upon the cook, as the contrary, renders it hard and of a bad
color; the average time of boiling for fresh meat is half an hour to
every pound, salt meat requires half as long again, and smoked meat
still longer; the lid of the saucepan should only be removed for
skimming, which is an essential process.

Roasting chiefly depends on the skilful management of the fire, it is
considered that a joint of eight pounds requires two hours roasting;
when first put down it should be basted with fresh dripping, and
afterwards with its own dripping, it should be sprinkled with salt,
and repeatedly dredged with flour, which browns and makes it look rich
and frothy.

Broiling requires a steady clear fire, free from flame and smoke, the