Boiled Leg Of Mutton

Take a leg weighing eight pounds, and put into six quarts of boiling water; throw into this half a cup of rice In a few minutes a scum will rise, which must be skimmed off carefully. Boil one hour and a quarter; allow five minutes more for every pound over eight. This time will allow the blood to run, which should always be the case with mutton. Serve with caper sauce. The rice gives it a white look. Serve with this plain boiled potatoes, turnips, and onions. Save the liquor in which the meat was boiled, for soup.

Boiled Shoulder Of Mutton

Cooked and served the same as the leg.

Boiled Leg Or Shoulder Of Lamb

For a leg or shoulder weighing six pounds, allow an hour and twenty minutes, and for every pound over that allow ten minutes. Serve with drawn butter or mint sauce. Serve with it green peas, potatoes, white turnips. If asparagus or spinagc is in season, substitute for turnips Save the liquor for soup. Lamb, however, is always nicer roasted.

Boiled Fowl And Pork

Singe, draw out the inwards, being careful to take out the lights and crop. Cut open the gizzard and clean. Wash the fowls and put them, with the hearts, livers, and gizzards, into boiling water, in which about one pound of pork has been boiling three hours. If they are young and tender, one hour and a quarter will cook one weighing three pounds. If old and tough, they sometimes take three hours. Truss the same as turkey. Serve with drawn butter. Dish the pork with the fowls. A little rice boiled in the water give them a white appearance. Serve with them mashed turnip, mashed potatoes, boiled parsnips or green peas, corn or spinage when in season. Save the liquor for soup.

Boiled Veal

Take out the bone from a shoulder of veal, and fill the cavity with a dressing made as for poultry; then fasten together with a skewer; wind twine around it, and tie tight. Put this into a kettle with about a pound of lean salt pork, and cover with boiling water. Boil slowly four hours, if it weighs ten pounds. Serve with celery sauce, or with a gravy made with one pint of the liquor in which it has been boiled, thickening with one heaping spoonful of flour, salt, pepper, and a little butter. Serve with boiled potatoes, macaroni and cheese, and horseradish. Save the liquor in which it has been boiled, to use next day in making a pie with what remains from the dinner.

Boiled Turkey

Singe and wash the turkey, then rub into it a hand ful of salt; stuff it with a dressing made by directions given under "Dressing for Poultry." Sew up and put into boiling water, enough to cover it. For one weighing ten pounds allow two hours boiling, and fifteen minutes for every added pound. Serve with oyster or celery sauce, mashed potatoes, mashed turnips, boiled parsnips, plain boiled macaroni. Save the liquor for a soup. Sometimes a turkey will be very old and tough, in which case it will require a longer time to boil; but a little practice and observation will help every housekeeper to understand when to allow more or less time for boiling. Truss the same as for roasting.