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To boil Tongues, Fowls, Lamb, Turlceys, &,-c.
and a half, larger and smaller m proportion. Keep the
copper well skimmed. A green ham wants no soaking;
but an old ham must be soaked sixteen hours, in a large
tub of soft water.
To Boil a Tongue. A tongue, if soft, put in a pot over
night, and do not let it boil till about three hours before
dinner, then boil all that three hours : if fresh out of the
pickle, two hours and a half, and put it in when the
water boils.
To Boil Fowls and House Lamb. Fowls and house lamb
boil in a pot by themselves, in a good deal of water; and
if any scum arises, take it off. They will be sweeter and
whiter than if boiled in a cloth. A little chicken will be
done in fifteen minutes, a large one in twenty minutes,
a good fowl in half an hour, a little turkey or goose in an
hour, and a large turkey in an hour and a half.
Sauce for a Boiled Turkey. The best sauce for a
boiled turkey is good oyster and celery sauce. Make
oyster sauce thus; a pint of oysters, set them off', strain
the liquor from them, put them in cold water, and wash
and beard them: put them in your liquor, in a stewpan,
with a blade of mace, and butter rolled in flour, and a
quarter of a lemon; boil them up, then put in half a
pint of cream, and boil it all gently; take the lemon
and mace out, squeeze the juice of the lemon into the
sauce, then serve it in the boats. Make celery sauce
thus : take the white part of the celery, cut it about one
inch long : boil it in some water till it is tender ; then
take half a pint of veal broth, a blade of mace, and
thicken it with a little flour and butter; put in half a pint
of cream, boil them up gently together, put in your
celery, and boil it up; then pour it into your boats.
Sauce for a boiled Goose. Sauce for a boiled goose
must be either onions or cabbage, first boiled, and then
stewed in butter for five minutes.
Sauce for boiled Ducks and Rabbits. To boiled ducks
or rabbits, you must pour boiled onions over them, done
thus: take the onions, peel and boil them in a great
deal of water, shift your water, then let them boil about
two hours; take them up, and throw them in a cullen-
