General rule for roasting and boiling meat

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (3)
  1. Roast meat for fifteen minutes per pound.
  2. Boil meat for twenty minutes per pound.
  3. Do not pour water on roast meat, as it soddens it and spoils the meat.
Original Text
Meat, general rule for roasting and boiling. The general rule for roasting and boiling meat is as follows: fifteen minutes to a pound in roasting, twenty minutes to a pound in boiling. On no account whatever let the least drop of water be poured on any roast meat; it soddens it, and is a bad contrivance to make gravy, which is, after all, no gravy, and totally spoils the meat.
Notes
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