INSTRUCTIONS FOR COOKING. 147 



The loss by boiling varies from 6 J to 1G per cent. The average loss on 

 boiling butcher's meat, pork, hams, and bacon, is 12 ; and on domestic 

 poultry, is 1 : 



The loss per cent, on boiling salt beef is 15; on legs of mutton, K) : 

 hams l-\ : salt pork, 131 ; knuckles of veal, 8J ; bacon, 6J ; turkeys, 16 ; 

 chickens. 



The established rule as regards time, is to allow a quarter of an hour 

 for each pound of meat if the boiling is rapid, and twenty minutes if slow. 

 There are exceptions to this; for instance, ham and pork, which require 

 from twenty to twenty-five minutes per pound, and bacon nearly half an 

 lio-ir. For solid joints allow fifteen minutes for every pound, and from 

 ten to twenty minutes over ; though of course, the length of time will de- 

 pend much on the strength of the fire, regularity in the boiling and size 

 of the joint. The following table will be useful as an average of the tim 

 required to boil the various articles : 



H. M. 

 A ham, 20 Ibs. weight, requires ................................. G 30 



A tongue (if dry), after soaking .................................. 4 00 



A tongue, out of pickle .................................. 24 to 3 00 



A neck of mutton .............................. ............... 1 30 



A chicken ............... ..................................... 20 



A large fowl ............................................. 45 



A capon ...................................................... 35 



A pigeon ......................................................... 15 



Tin- 1<>^ ]>y roasting varies, according to Professor Donovan, from 14 

 hs to nearly double that rate, per cent. The average loss on roa-tin^ 

 bmdii T'> meat is 22 per cent.; and on domestic poultry is 2(> 



The lo-s p.-r cent on roasting beef, viz., on sirloins and ribs togeth 



l-tith ; on mutton, viz., legs and shoulders together, 24 i--~>ths ; on fore 

 quart, is n f lamb, 2- l ; ; on ducks, 27 l-5th ; on turkeys, 20J ; on gi 

 . on chick. -us, 14 3-5ths, 



[LING n -quires a bri-k. raj.i.l h-at, which, by pro-lm'ing a greater 



ange in the atliniti'-s of the raw meat than n MM ing, generates 



r flavour, *> th.-u broil.--! m.-at ia more savoury than roast. Tin- 



becoming charred, a dark-coloured cru-t i-> form.-.!, which n-tards 



it' j.n.pi-rly d may 



as teinl'-r and ju -asted meat. 



M'huit of tlh- evaporation of tin- vapours so ra]>i<, 

 an.l roa I also retain---! ii 



