into wholesome and nourishing food for the poor. (See cookery for the poor.)
Round of Beef.
If too large a joint to dress whole, for a small family, or where cold meat is not liked, it may be cut into two or even three pieces, taking care to give to each piece a due portion of fat; skewer it up tightly, of a good shape, then bind it with strong coarse tape, or strips of linen. The vessel roomy, the beef placed on a fish drainer (as should all large joints), and care taken to keep it covered with water. Three hours for a piece of 12 lbs. About three hours and a half to 16 lbs., and so on, in proportion. Put in carrots and turnips two hours after the meat. See that there be no scum left on, before you send it to table. Garnish with sliced carrots, and serve mashed turnips or greens, in a separate dish. Also dumplings, if approved.
The whole round, if 30 lbs. weight, will require to boil five hours. But remember, that the boiling should be only steady simmering. Place the vessel over the fire, that the water may come to a boil; then draw it to the side, and never let it cease to simmer. Have a kettle of boiling water by the side, to fill up with.
Edge Bone of Beef.
One of 20 lbs. weight will require to boil three hours and a half. One of 10 lbs. weight will be done in two hours. The soft fat is best hot, the hard fat cold.
Brisket of Beef.
This being a long, awkward joint, may be cut in two; it requires longer boiling than the edge bone; five hours not too much for a large piece. (See Beef to Press.)
For Bouilli and other ways of cooking beef, see the Index.
Leg of Mutton.
This joint should be kept from two days to a week. Cut out the pipe, and carefully wipe the meat to clear it of all
