Page:Art of Cookery 1774 edition.djvu/46

 IF. you love pickles or horse-raddish with steaks, never garnish your dish, because both the garnishing will be dry, and the sleaks will be cold, but lay thofe things on little plates, and. carry to table. The great nicety is to have them hot and full of gravy.

AS top mutton and pork steaks, you must keep them turning quick on the gridiron, and have your dish ready over a chaffing-dish of hot coals, and carry them to table covered hot. When you broil fowls or pigeons, always take care your fire is clear; and never baste any thing on the gridiron, for it only makes it smoked and burnt.

AS to all sorts of boiled meats, allow a quarter of an hour to: every pound; be sure the pot is very clean, and skim it well, for every thing will have a scum rise, and if that boils down it makes the meat black. All sorts off resh meat you are to put in when the water boils but salt meat when the water is cold.

WHEN you boil a ham, put it into a copper, if you have one ; let it be about three or four hours before it boils, and keep it well skimmed all the time; then if it is a small one, one hour and a half will boil it, after the copper begins to boil; and if a large one, two hours will do; for you are to confider the time It has been heating in the water, which softens the ham, and makes it boil the sooner

A TONGUE, if salt, put it in the pot over night, and don't let it boil till about three hours before dinner, and then boil all that three hours; if fresh out of the pickle, two hours, and put it in when the water boils.