To Boiling Salt Meat

If the meat is very salt, soak it overnight in cold water and bring very slowly to boiling point in fresh cold water. Pour off the water to get rid of some of the salt and pour on fresh boiling water. Simmer very slowly till tender, allowing 30 to 35 minutes to every lb. (½ k.) according to the thickness of the meat and about 30 minutes over. Skim frequently while simmering.

Boiled pork (salt or fresh) when ready must have the skin removed and the top covered with toast raspings.

The stock is excellent and should be served just as it is or else used in an accompanying sauce.