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Meat General Rule For Roasting And Boiling

(Meats And Vegetables.) - (The Lady's Own Cookery Book)

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.

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