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Boiled Dinner—How to Get It Up.
To get up a " boiled dinner " it is of the same importance to keep the juices in the meats that it is to draw them out in making soups, therefore as putting into cold water and heating
slowly draws them out, so putting into boiling water, properly salted (when fresh meat is used), and continuing to boil briskly shuts up the pores and keeps the juices and nourishing properties in the meats, which is the whole secret of success. And nothing more can be said except what would repeat, in some manner, this only important difference. So the author will now trust to the ¦common sense of the people for whom he writes, and has for over twenty-five years written, only adding: never let the. boiling stop when getting a boiled dinner, nor never allow hard boiling when making a soup.
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