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Show BOIL MEAT OVER BLOW FIRE, W. M. Williams, "The Chemistry of Cookerv." - I well know, from iy own experience, how difficult it Is to persuade cooks of this truth of the utility of bolUng-hot water), but it Is so important that no pains should be spared In endeavoring to remove their prejudices and enlighten their understandings. This roar be done moat effectually in the case before us by a method I have several times put in practice with complete success. It is as follows: Take two equal boilers, containing contain-ing equal quantities of boiling hit water, and put Into them two equal pieces of meat taken from the same carcass two legs of mutton, for Instance and boil then during the same time: Under one of the boilers make a small fire. Just barely sufficient to keep the water boiling hot, or rather Just beginning to boll; under un-der the other make as vehement a fire as possible, and keep the water boiling the whole time with the utmost violence. The meat In the boiler In which the water has been kept only Just boiling hot will be found to be quite as well done as that in the other, it will even be found to be much better cooked, that in to say, tenderer, ten-derer, more Juicy and much higher flavored. fla-vored. . |