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.

The liquor that fresh meat, or poultry, is boiled in, should be saved,
as an addition of vegetables, herbs, and dumplings make a nourishing
soup of it.

A large turkey will take three hours to boil--a small one half that
time; secure the legs to keep them from bursting out; turkeys should be
blanched in warm milk and water; stuff them and rub their breasts with
butter, flour a cloth and pin them in. A large chicken that is stuffed
should boil an hour, and small ones half that time. The water should
always boil before you put in your meat or poultry. When meat is
frozen, soak it in cold water for several hours, and allow more time in
the cooking.


To Boil a Turkey.

Have the turkey well cleaned and prepared for cooking, let it lay in
salt and water a few minutes; fill it with bread and butter, seasoned
with pepper, salt, parsley and thyme; secure the legs and wings, pin it
up in a towel, have the water boiling, and put it in, put a little salt
in the water; when half done, put in a little milk. A small turkey will
boil in an hour and a quarter, a middle sized in two hours, and a large
one in two and a half or three hours; they should boil moderately all
the time; if fowls boil too fast, they break to pieces--half an hour
will cook the liver and gizzard, which should be put round the turkey;