this process is to boil the article sufficiently, without its being
overdone, the necessity of slow boiling cannot be too strongly
impressed upon the cook, as the contrary, renders it hard and of a bad
color; the average time of boiling for fresh meat is half an hour to
every pound, salt meat requires half as long again, and smoked meat
still longer; the lid of the saucepan should only be removed for
skimming, which is an essential process.

Roasting chiefly depends on the skilful management of the fire, it is
considered that a joint of eight pounds requires two hours roasting;
when first put down it should be basted with fresh dripping, and
afterwards with its own dripping, it should be sprinkled with salt,
and repeatedly dredged with flour, which browns and makes it look rich
and frothy.

Broiling requires a steady clear fire, free from flame and smoke, the
gridiron should be quite hot before the article is placed on it, and
the bars should be rubbed with fat, or if the article is thin-skinned
and delicate, with chalk; the gridiron should be held aslant to
prevent the fat dripping into the fire; the bars of a gridiron should
be close and fine. Frying is easier than broiling, the fat, oil or
butter in which the article is fried must be boiling, but have ceased
to bubble before it is put in the pan, or it will be greasy and black:
there is now a new description of fryingpan, called a saute pan, and
which will be found extremely convenient for frying small cutlets or
collops.

Stewing is a more elaborate mode of boiling; a gentle heat with
frequent skimmings, are the points to be observed.

Glazing is done by brushing melted jelly over the article to be glazed
and letting it cool, and then adding another coat, or in some cases
two or three, this makes any cold meats or poultry have an elegant
appearance.

Blanching makes the article plump and white. It should be set on the
fire in cold water, boil up and then be immersed in cold water,
where it should remain some little time. Larding (the French term is
_Pique_, which the inexperienced Jewish cook may not be acquainted
with, we therefore use the term in common use) is a term given to
a certain mode of garnishing the surface of meat or poultry: it
is inserting small pieces of the fat of smoked meats, truffles, or
tongue, which are trimmed into slips of equal length and size, into
the flesh of the article at regular distances, and is effected by
means of larding p