CHAPTER VI.

BOILED MEATS.

To Cook tough Beef—Boiled Ham—Beef—Fowls—Fricasseed Fowls—To boil Leg or Shoulder of Veal, Mutton, or Lamb—Calf’s Feet—Calf’s Liver and Sweet-breads—Kidneys—Pillau—Smoked Tongue—Corned Beef—Partridges or Pigeons—Ducks—Turkey 43