On her first going into a family the Cook will do well to inform
herself of the rules and regulations of the house,—the customs of
the kitchen,—the peculiarities of her master and mistress,—and above
all, she must study, most sedulously, to acquire a perfect knowledge
of their TASTE; which, when attained, will most probably lead to her
permanent establishment in the sovereignty of the kitchen.
She will enter into all the economical plans of her employers, and
endeavour to make the most of every thing, as well for the sake of her
own character as for their interest. Not forgetting, that “wilful waste
makes woful want.”
She will consider the encomiums of her master and mistress as her
highest praise, and will accept even their admonitions as pleasing
proofs of their desire to make her useful to themselves, and to enhance
her own confidence and consequence.
The presidency of the kitchen being a situation of great trust and
responsibility, she will best evince her sense of the confidence
reposed in her by her anxiety to please, and a sedulous regard to the
health and comforts of the family, which are, necessarily, in her
keeping; governing her whole conduct by that most excellent moral maxim
“Do unto others as you would they should do unto you.”
To be well qualified for every situation, the Cook must not only
understand the business of the kitchen, but must be a good judge of
provisions, as in many families, where there is no housekeeper, she
will be required to go to market. She must also be able to keep an
account of the current expenses of the family; and to examine, check,
and pay the tradesmen’s bills, which she will have to settle with her
mistress weekly, or when required.
The Cook should give directions to her assistants to _rise early_,
particularly when a great dinner is to be dressed, that so every thing
may be got quite ready in the kitchen to begin business as early in
the morning as possible; else, nine times out of ten, the dinner will
be too late: and it must always be recollected that “things done in
a hurry are never well done,” and that, “an hour lost in the morning
may be run after the whole day, but never overtaken.” Besides, to have
every thing properly dressed, and to be punctual, as to time, with the
dinner, will afford great satisfaction to her employers, and do credit
both to them and to herself. Having learnt the precise time of dinner,
she must not fail to be _punctual_.
Cleanliness, in every branch of domestic concerns cannot be too
forcibly inculcated, and in the business of a Cook, particularly, it
becomes a CARDINAL VIRTUE. Cleanliness and neatness of person and dress
are not less important in her than the arrangement of the kitchen and
larder, and all her operations.
_Boiling._
The boilers, saucepans, and other vessels, to be used for culinary
purposes, must be kept perfectly clean and well tinned. BLOCK TIN
saucepans, &c. are safest, and perhaps best for these purposes.—When
washed they should be dried by the fire, before they are put away;
and they should always be wiped out again, with a clean dry cloth,
immediately before they are used. This is to be done chiefly to prevent
rust, and its baleful effects.
Poultry, and every kind of meat, both fresh and salted, should be
washed and wiped dry, and then dredged well with flour, before it be
put into the boiler, or pot; this will prevent its being soiled in the
water, and will, also, prevent its looking greasy, when taken up.
Meat must always be put into _cold_ water, with _just enough water to
cover it_; say, about a quart of water to a pound of meat,—and it must
be kept _so covered_, during the whole process of dressing, by adding
boiling water occasionally.—By this method the inside will always be
heated thoroughly, and be properly swollen, before the outside becomes
hard; and the whole will be regularly done. This will, also, occasion
the meat to look plump; and veal and poultry, in particular, will be
the whiter and the better for it.
Beef loses about one-fourth, and mutton about one-fifth, in boiling.
A moderate fire must be kept up under the pot, increasing the heat
_gradually_, till it boils, when it must be drawn back, kept close
covered, and _constantly simmering, quite gently_, but by no means
boiling fast. A tea-spoonful of salt thrown into the water, before
it boils, will cause the scum to rise the better, which must be very
carefully skimmed clean off, immediately; and if, afterwards, a
little cold water be thrown in, more scum will be cast up, which must
frequently be taken off, _as it rises_, as on this alone depends the
good appearance of all boiled articles.
Remember—that water cannot possibly be made _hotter_ than it is when it
first boils; it is, therefore, a waste of firing, and very detrimental
to the meat to make it boil _fast_, as it is thereby rendered hard, and
its juices and finest flavour are evaporated in steam.
Generally, beef, mutton, and lamb, unless the joints are very thin, or
small, require boiling from a quarter of an hour to eighteen minutes
to a pound; lamb, veal, and pork, and _thick_ joints also, of whatever
kind, require somewhat longer, especially in _cold_ weather, or when
_fresh_ killed. A large leg of pork, for instance, will take a little
more time;—always reckoning from the time of its first coming to boil,
and taking into the account that the pot must _always be kept gently
simmering;—the slower the better, so that it be kept boiling_. If you
suffer boiled meats to remain in the pot after they are done, they
become soddened and lose their flavour.
_Examples in Boiling._
_A Round of Beef._—After it has been carefully salted, and has lain
in the pickle eight or ten days, wash it and wipe it dry; then cut
out the bone, and skewer and tie it up tight and quite round. As soon
as the pot boils skim it clean, and keep it boiling very gently, till
done. The time will be according to its weight. Garnish with slices
of carrot and turnip.