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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.