and observe the same rules as in boiling tongue. If it is intended to
be eaten when cold, it is a good plan to put it between clean boards,
and press it down with heavy weights for a day or two. A small leg
of bacon should be boiled three hours; ten pounds four hours; twelve
pounds five hours. All meat should boil moderately; furious boiling
injures the flavor.

Buffalo's tongue should soak a day and a night, and boil as much as
six hours.

* * * * *




CHOICE OF MEAT.


If people wish to be economical, they should take some pains to
ascertain what are the cheapest pieces of meat to buy; not merely
those which are cheapest in price, but those which go farthest when
cooked. That part of mutton called the rack, which consists of the
neck, and a few of the rib bones below, is cheap food. It is not more
than four or five cents a pound; and four pounds will make a dinner
for six people. The neck, cut into pieces, and boiled slowly an hour
and a quarter, in little more than water enough to cover it, makes
very nice broth. A great spoonful of rice should be washed and
thrown in with the meat. About twenty minutes before it is done, put
in a little thickening, and season with salt, pepper, and sifted
summer-savory, or sage. The bones below the neck, broiled, make a good