boiling. A gentle simmering in a small quantity of water, so that the
meat is stewed almost in its own juices, is all that is necessary. It is
a method much used on the continent, and is wholesome and economical.
[Illustration: BOILING-POT.]
[Illustration: STEWPAN.]
Two useful culinary vessels are represented above. One is a
boiling-pot, in which large joints may be boiled; the other is a
stewpan, with a closely-fitting lid, to which is attached a long
handle; so that the cover can be removed without scalding the
fingers.
[Illustration: HOT-PLATE.]