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1
1036
Enquire within upon everything
·
Robert Kemp Philp
408
[A
SCRAPER
AT
THE
DOOR
KEEPS
DIRT
FROM
THE
FLOOR.]
1069.
Time
of
Boiling.
Reckon
the
time
from
the
water
first
coming
to
a
boil.
The
old
rule,
of
fifteen
minutes
to
a
pound
of
meat,
is,
perhaps,
rather
too
little;
the
slower
the
meat
boils,
the
tenderer,
the
plumper,
and
whiter
it
will
be.
For
those
who
choose
their
food
thoroughly
cooked
(which
all
will
who
have
any
regard
for
their
stomachs),
twenty
minutes
to
a
pound
will
not
be
found
too
much
for
gentle
simmering
by
the
side
of
the
fire;
allowing
more
or
less
time,
according
to
the
thickness
of
the
joint
and
the
coldness
of
the
weather;
always
remembering,
the
slower
it
boils
the
better.
Without
some
practice
it
is
difficult
to
teach
any
art;
and
cooks
seem
to
suppose
they
must
be
right,
if
they
put
meat
into
a
pot,
and
set
it
over
the
fire
for
a
certain
time--making
no
allowance,
whether
it
simmers
without
a
bubble,
or
boils
at
a
gallop.
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