Lab
Library
Journal
Shop
Sign in
to keep
Share image
1
1036
Enquire within upon everything
·
Robert Kemp Philp
410
H.M.
A
ham,
20
lbs.
weight,
requires
6
30
A
tongue
(if
dry),
after
soaking
4
O
A
tongue
out
of
pickle
2-1/2
to
3
O
A
neck
of
mutton
1
30
A
chicken
O
20
A
large
fowl
O
45
A
capon
O
35
A
pigeon
O
15
1072.
Remove
Immediately.
If
you
let
meat
or
poultry
remain
in
the
water
after
it
is
done
enough,
it
will
become
sodden
and
lose
its
flavour.
1073.
Degree
of
Cooking.
Beef
and
mutton
is
preferred
by
some
people
a
little
underdone.
Very
large
joints
if
slightly
underdone,
will
make
the
better
hash
or
broil.
Lamb,
pork,
and
veal
are
uneatable
if
not
thoroughly
boiled--but
these
meats
should
not
be
overdone.
A
trivet,
a
fish-drainer,
or
an
American
contrivance
called
a
"spider"--which
is
nothing
more
than
a
wire
dish
raised
on
three
or
four
short
legs--put
on
the
bottom
of
the
boiling-pot,
raising
the
contents
about
an
inch
and
a
half
from
the
bottom,
will
prevent
that
side
of
the
meat
which
comes
next
the
bottom
being
done
too
much;
and
the
lower
part
will
be
as
delicately
done
as
the
upper;
and
this
will
enable
you
to
take
out
the
meat
without
inserting
a
fork,
&c.,
into
it.
If
yeu
have
not
a
trivet,
a
drainer,
or
a
"spider,"
use
a
soup-plate
laid
the
wrong
side
upwards.
1074.
Stock.
Take
care
of
the
liquor
you
have
boiled
poultry
or
meat
in,
as
it
is
useful
for
making
soup.
1075.
Using
the
Stock.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
