BOILED BEEF

Put fresh beef into boiling water, bring it to a boil quickly, draw the pan back, and simmer gently till done, allowing ten to twelve minutes per pound, and ten minutes over. Salt beef should be put into lukewarm, or cold water if the joint is large, i.e., over eight pounds — not boiling water. Simmer from the time of boiling till it is served up. Skim the pot thoroughly, and turn the meat twice during the sim- mering. If vegetables arc liked, edrrots or turnips may be added, but they should only be put in long enough to get them properly opoked. Allow twenty minutes to a pound for salted meat.