Fresh meat for boiling should be put into boiling water and boiled
very gently about 20 minutes for each pound. A little salt, spice, or
vegetables may be boiled in the water with the meat for seasoning. A
little vinegar put in the water with tough meat makes it tender. The
broth of boiled meat should always be saved to use in soups, stews,
and gravies. Stewing and simmering meats means to place them near
enough to the fire to keep the water on them bubbling moderately,
constantly, and slowly. Salt meats should be put over the fire in
cold water, which as soon as it boils should be replaced by fresh
cold water, the water to be changed until it remains fresh enough to
give the meat a palatable flavor when done. Salted and smoked meats
require about 30 minutes’ very slow boiling, from the time the water
boils, to each pound. Vegetables and herbs may be boiled with them to
flavor them. When they are cooked the vessel containing them should be
set where they will keep hot without boiling until required, if they
are to be served hot; if they are to be served cold, they should be
allowed to cool in the pot liquor in which they were boiled. Very salt
meats, or those much dried in smoking, should be soaked overnight in
cold water before boiling.