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Recipes from American Cookery
 by Amelia Simmons (1796)

General Rules to be observed in Boiling

The first necessary caution is that your pots and pans are always kept clean – Be careful that your pot is constantly boiling, by this means you may determine with precision the time necessary to accomplish any dish you may prepare in this way --- Put fresh meat into boiling water, and salt into cold – Never croud your pot with meat, but leave sufficient room for a plenty of water – Allow a quarter of an hour to every pound of meat.


MEATS     |     Alamode Beef     |     General Rules for Boiling     |     Roast Lamb     |     Roast Mutton     |     Roast Veal     |     Soup of Lamb’s Head and Pluck     |     Soup, Made of a Beef’s Hock     |     To Alamode a Round of Beef     |     To Alamode a Round     |     To Boil Ham     |     To Broil a Beef Stake     |     To Broil Chickens     |     To Dress a Beef Stake     |     To Dress a Calve’s head     |     To Dress a Turtle     |     To Roast Beef     |     To Smother a Fowl in Oysters     |     Stuff Leg of Pork, Bake or Roast     |     To Stuff a Leg of Veal     |     To Stuff a Pig, to Roast or Bake     |     To Stuff a Turkey     |     To Stuff and Roast a Goslin     |     To Stuff & Roast a Turkey or Fowl     |     To Stuff and Roast 4 Chickens     |     Veal Soup     |     Veal Stake

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