provided there is any juiciness in it at the beginning. White meats,
like mutton and poultry, are improved in appearance by having rice
boiled with them; or, a still better way is to thickly flour a piece
of coarse cotton cloth, pin the meat in it, and place in the boiling
water. Meat cooked in this way will be extremely juicy.


Leg of Mutton.

Cook, as directed, in boiling water to cover. A leg that weighs eight
or nine pounds will cook in one hour and a quarter if it is wanted
done rare. Allow five minutes for every additional pound. Save the
water for soups.


Lamb.

Cook the same as mutton. Serve with drawn butter.


Boiled Ham.

Wash the ham very clean, and put on with cold water to cover. Simmer
gently five hours, and set the kettle aside for one or two hours. When
nearly cold, take out the ham and draw off the skin. Cover with
cracker crumbs and about three table-spoonfuls of sugar. Place in the
oven, in a baking-pan, for thirty or forty minutes. Many people stick
cloves into the fat part of the ham, and use only a few crumbs. The
time given is for a ham weighing about twelve pounds; every pound over
that will require fifteen minutes more. The fish kettle comes next to