Salt, which toughens meat if added at the beginning, can be put in just
before the cooking is finished, but meat that has been salted long
enough to preserve it is usually tender after it has been boiled. Salt
arrests decay, and while it toughens the fibres it helps to draw out
the juices, so that its action is helpful in certain conditions and a
hindrance in others. Pepper helps to keep game and poultry sweet, and
gives piquancy to any dish. Sauces and wines should never be added
except at the last moment or their effect is lost. The practice of
adding sauces and much seasoning is not to be commended. The object
of all cooking is to bring out the flavour of the thing cooked, not
to add another to it, except that other flavour is indispensable as a
complement.
A Boiling-pan, a Braising-pan, a Frying-pan and a Stew-pan or
casserole, with a roasting spit, might be considered the full
complement of any kitchen. Less can be made to do, but more would not
really be necessary, unless the more meant, shall we say, a supply of
paper bags?