of boiling must be carefully removed, otherwise it will attach itself to
the meat, and thereby spoil its appearance. The cook must not neglect to
skim during the whole process, though by far the greater part of the
scum rises at first. The practice of wrapping meat in a cloth may be
dispensed with if the skimming be skillfully managed. If the scum be
removed as fast as it rises, the meat will be cooked clean and pure, and
come out of the vessel in which it was boiled, much more delicate and
firm than when cooked in a cloth.