180 On the Construction of Kitchen 



this can be done (which I think can hardly admit of a 

 doubt), then it is evident that the process of cookery, 

 which is called boiling, may be performed in water which 

 is not boiling-hot. 



I well know, from my own experience, how difficult 

 it is to persuade cooks of this truth ; but it is so impor- 

 tant, that no pains should be spared in endeavouring 

 to remove their prejudices and enlighten their under- 

 standings. This may be done most 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 equal quantities of 

 boiling-hot water, and put into them two equal pieces 

 of meat taken from the same carcass, two legs of 

 mutton, for instance, and boil them 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 boil ; under the other make as vehe- 

 ment 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,* under which so much 

 fuel has been wasted in making the water boil violently 

 to no useful purpose. It will even be more done ; for, 

 as a great deal of water will be boiled away (evaporated) 

 during the process in the boiler under which a great 

 fire is kept up, this boiler must often be filled up ; and, 

 if the water with which it is from time to time replen- 

 ished be cold, this will of course retard the process of 

 cooking the meat. 



* It will even be found to be much better cooked ; that is to say, tenderer, 

 more juicy, and much higher flavoured. 



