Name: General Directions for Boiling
Ingredients: a small piece of bacon

General Directions for Boiling

Instructions for boiling various foods, including meats, poultry, and fish.

From an old cookbook · modernised transcription

By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." · From a historical cookbook (Internet Archive) · 1 ingredients

General Directions for Boiling

Ingredients

a small piece of bacon

Directions

Boiling puddings and meat

Always have the water boiling hot for puddings, and keep it boiling, don't let it stand.
Always immerse any meat to be boiled in boiling water.

Prepare and boil poultry

Poultry is much improved by soaking several hours in skimmed milk, as it makes them white.
Let them simmer over the fire a long time, keeping them closely covered.
A small piece of bacon and some parsley put inside of the fowl improves it.
Some like an onion.
A good-sized turkey must boil two hours and a half; chickens, if young, one hour and a half.

Boil fish

Always have the water boiling hot for fish.
They do not take long to boil, and you can ascertain when they are done as then the bones leave them easily.

By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson.". Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.