In warm weather joints require slightly less time for roasting than in
cold.

Boned and rolled or stuffed meats require longer cooking than the same
joints would if neither rolled nor stuffed. The meat of young animals
and that of old ones requires different treatment. As a rule young
flesh, containing less fibrine, requires longer cooking. White meat,
such as pork, veal and lamb, always should be well cooked and never
must be served rare. The exact time and process of roasting must
be left to the good management of the cook, who must be guided by
circumstances and conditions. The cook's business is to serve the
joint as full of nourishing qualities as possible. Though roasting is
considered one of the easiest and most simple processes of cookery, it
really requires quite as much attention to obtain perfect results as
is necessary to prepare so-called "made" dishes, the recognized test
for good cooks.


Boiling

Boiling (of fresh meat).--This is cookery by immersion in boiling
liquid, which after a few minutes is reduced to simmering. The object
of the high temperature at first is to harden the surface albumen and
so seal the pores and prevent the escape of the juices. If continued
too long, this degree of heat would tend to toughen the joint
throughout; after the first few minutes, therefore, the heat must be
reduced to about 180° F. The pan used for boiling meat should be only
just large enough to hold the joint, and the quantity of liquid no
more than is required to cover it. For the boiling of salt meat the