To Boil Meat

Boiling, in the usual English manner, is the least advantageous of all modes of cooking meat, because a large portion of the nourishment which it contains is withdrawn from it in the process, and it is usually very insipid in flavour.

We have aleady given, at the commencement, the substance of Liebeg’s instructions for scientific boiling; but for the convenience of the reader, we will briefly recapitulate them here, with such additions as our own observation has enabled us to supply.