$ 
3 The Art of Cookery ., 
DireftUns concerning the fauce for fleaks. 
IF you love pickles or hoiTe-raddilfh with fleaks, never ga$- 
tlifli your difii, becaufe both the garniftfing- will be dry, and the 
fleaks will be cold, but lay thofe things on little plates, ancf 
carry to table. The great nicety is to have them hot and full 
o£ gravy. . 
General directions concerning broiling . 
AS to mutton and pork fleaks, you muft keep them turning 
quick on the gridiron, and have your difti ready over a chaf¬ 
fing dilh of hot coals, and carry them to table covered hot. 
When you broil fowls or pigeons, always take care your fire is 
clear ; and never bafte any thing on the gridiron, for it only 
snakes it fixtoked and burnt. 
General directions concerning boiling . 
AS to all forts of boiled meats, allow a quarter of an hour to 
every pound; be fure the pot is very clean, and fldm if well, for 
every thing will have a fcurn rife, and if that boils down it makes 
the meat black. All forts of frefn meat you are to put in when 
the water boils, but fair meat when the water is cold, 
STfl boil a ham . 
yPHEN you boil a ham, put it into a copper, if you have 
one; let it be about three or four hours before it boils, and keep 
it well flammed all the time; then if it is a finail one, one 
hour and a half will boil it, after the copper begins to boil; anc| 
if a large one, two hours will do; for you are to confider the 
time it ha$ been heating in the water, >vfuch foftens the ham, 
and makes it boil the fooner. " ' 
5T<? boil a tongue , 
‘A TO^IpUE, if fait, put it in the pot over night, and don't 
let it boil till about three hours before dinner, and'then boil all 
that three hcfurs; if frefh but of the pickle, two hoursy and put 
it in when the water bolls* * 1 * ’ ' * * v ‘ 
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