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COMMON COOKING.


It is necessary to be very careful of fresh meat in the summer season.
The moment it is brought into the house, it should be carefully
covered from the flies, and put in the coldest place in the cellar.
If it consist of pieces, they should be spread out separate from each
other, on a large dish, and covered. If you are not to cook it soon,
it is well to sprinkle salt on it. The kidney, and fat flabby parts,
should be raised up above the lean, by a skewer, or stick, and a
little salt strewn in. If you have to keep it over night, it should be
looked to the last thing when you go to bed; and if there is danger,
it should be scalded.


VEAL.

Veal should boil about an hour, if a neck-piece; if the meat comes
from a thicker, more solid part, it should boil longer. No directions
about these things will supply the place of judgment and experience.
Both mutton and veal are better for being boiled with a small piece of
salt pork. Veal broth is very good.

Veal soup should be slowly stewed for two hours. Seasoned the same as