when it is dished, have drawn butter, with an egg chopped and put in it,
and a little parsley; oyster sauce, and celery sauce are good, with
boiled turkey or chicken.


To Boil Beef Tongue, Corned Beef &c.

If the tongue is dry, let it soak for several hours, put it to boil in
cold water, and keep it boiling slowly for two hours; but if it is just
out of the pickle, the water should boil when it goes in.

Corned or pickled beef, or pork, require longer boiling than that which
is dry; you can tell when it is done by the bones coming out easily.
Pour drawn butter over it when dished.


To Boil a Ham.

A large ham should boil three or four hours very slowly; it should be
put in cold water, and be kept covered during the whole process; a small
ham will boil in two hours. All bacon requires much the same
management,--and if you boil cabbage or greens with it, skim all the
grease off the pot before you put them in. Ham or dried beef, if very
salt, should be soaked several hours before cooking, and should be
boiled in plenty of water.


To Boil Calf's Head.

Cut the upper from the lower jaw, take out the brains and eyes, and