Year: 1861

Poor meat rightly cooked, is often better. more
agreeable to the taste, mere readily digested, and
affords more nutriment-than good meat not prop
,erly cooked A piece Of tough tedious beef con
tains quite as much nourishment as the same
ws-4ht of clear, tender steak, for the latter con-
TAN. large proportion of water. But in the usual
process Of boiling, most of the real substance OF
tough meat is lost before it is made teLder enough
for eating. A plan for boiling tough meat, which
we have before referred to, is valuable as to be
worthy of discussing again. The process is appli
cebls to beef and mutton, fresh .Or salted. u
corned beef it snould first be soaked in cold water
until quite fresh enough to be eaten. As above
limited, piece of tough, cheap beef. will by the
process become quite good as that which cost
twice as much per pound.


Put into a kettle the fresh beef or mutton or the
freshest corn beef cover with hot water, and set
it to boiling. Put upon the top of the kettle, Cor
better, fit into the top tin pan that will close II
as tightly as possible. Nearly ill the covering pan
with cold water, and replenish it, when it evapor-
stes. The boiling of the meat is now to be kept
sp for from three 10 sir hsurs more, until the
meat is cooked "all to pieces" that is made per-
iectly tender, so that it longer adheres to the
bones, and will not even hold together, to be
lifted with fork. The main point is to boil IL long
enough. The kettle can stand upon the back OF
the stove from morning until night if need be so
slow borling is about as effective rapid boiling.
If water bos at all, it is heated 2l2 degrees and
IS no hotter than this when boiling furious
3y.


The " science - OF this process IL in having the
pan of water for n cover. The rising steam, which
if allowed to escape would carry off much Of the
flavor and substance of the meat, IS condensed
upon the bottom of the pan, and falls back into the
kettle, 40 long the water in the covering pan is
below the boiling heat. The covering pan may be
improved by bending it down little in the midle,
that the condensed steam viii drop back from
the center. II the boiling be rapid as to hea
the water in tie covering pan also to boiling, the
water may be occasionly changed for cold.


When thoroughly done, dip out the meat with q
skinner, remove the bones, and put the meat into
pan deep dish. Leaving the cover off; sim
mer the pot liqnor down to a convenient quantity,
and mix it with the meat. Now cover it with a
plate and put ON a quantity of weights-sadirons
or stone, or any other convenient weight-and
set it aside to cool over night. The liquor will
form hard jelley with the meat and the mass will
beceme a solid piece. having the form of the con-
tanning dish and cover and will be in nice order to
place upon the table, for substantial meal.
cold relish. II is rood preparation for Sunday
dinner. and as il keeps well. is good to have on
hand for an emergency. 1t can be cut into nice
slices, and will be tender, juicy. very palatable
easily dgestible. and nsurishing. If fat and leau
bits be mixed together, the slices will present a
beautiful marbled appearance If the meat be
quite fat, the pot liquor may be first cooled and the
fat removed. and afterwards be boiled down a
little, and then poured on the meat az above de-
scribed.