Boil

“ Treatment for Horses and Cattle.—Fomentations; poultices containing belladonna, cold water, carbolic acid dressing, counter-irritants, laxatives, sulphites, and chlorates.
BOIL′ERS. See Incrustation and Steam.
BOIL′ING. In cookery, the operation of dressing food in water at the point of ebullition, or one very closely approaching it. The practice of cooking animal food by boiling, although exceedingly simple, and often most convenient, is neither judicious nor economical when the broth or liquid in which it has been dressed is to be rejected as waste ”

“ Act or state of boiling. [Colloq.] Boil, n. [Influenced by boil, v. See Beal, Bile.] A hard, painful, inflamed tumor, which, on suppuration, discharges pus, mixed with blood, and discloses a small fibrous mass of dead tissue, called the core. A blind boil, one that suppurates imperfectly, or fails to come to a head. Ð Delhi boil (Med.) , a peculiar affection of the skin, probably parasitic in origin, prevailing in India (as among the British troops) and especially at Delhi. Boil¶aÏry (?) , n. See Boilery. Boiled (?) , a. Dressed or cooked by boiling; subjected to the action of a boiling liquid ”

“ But from the more complex art of Boiling there is something to be learnt. There are races of mankind, such as the Fuegians and the Bushmen, who do not seem to have known how to boil food when they first came into the view of Europe, while the higher peoples of the world, and a great proportion of the lower ones, have had, so long as we know anything of them, vessels of pottery or metal which they put liquids into, and set over the fire to boil. ”

“ By putting meat in boiling water, allowing the water to boil for a few minutes, then lowering the temperature, juices in the outer surface are quickly coagulated, and the inner juices are prevented from escaping. ”

“ Take two equal boilers, containing equal quantities of boiling hot water, and put into them two equal pieces of meat taken from the same carcase—two legs of mutton, for instance—and boil them during the same time. Under one of the boilers make a small fire, just barely sufficient to keep the water boiling hot, or rather just beginning to boil; under the other make as vehement a fire as possible, and keep the water boiling the whole time with the utmost violence. ”

“ Set on the fire in a saucepan a pint of milk, when it boils, pour in as much white wine as will turn it into curds, boil it up, let the curds settle, strain off, and add a little boiling water, and sweeten to taste. ”

“ A large leg of pork, for instance, will take a little more time;—always reckoning from the time of its first coming to boil, and taking into the account that the pot must always be kept gently simmering;—the slower the better, so that it be kept boiling. ”

“ Set on a skillet, either full of milk, wine, water, verjuyce, or sack, make the liquor boil, then have twenty eggs beaten together with salt, and some sweet herbs chopped, run them through a cullender into the boiling liquor, or put them in by spoonfuls or all together; being not too hard boil’d, take them up and dish them with beaten butter, juice of orange, lemon, or grape-verjuyce, and beaten butter. ”

“ Looked at in this light a boil is really a most salutary cleansing agent, and the Nature-Cure practitioner, who calls it a “Crisis,” often does everything in his power to produce boils when treating chronic diseases. ”

“ Heat the water to bubbling boiling, sprinkle the measured grain in so slowly as not to stop the boiling of the water, stirring continuously. Let it boil up well, and if a coarse grain, cook over the fire until it thickens, then set into the outer boiler containing perfectly boiling water and keep it cooking rapidly the required length of time. ”

“ If meat is put into boiling water, allowed to boil a few minutes, and then cooked a long time at a lower temperature, the albumen of the juice is hardened on the surface of the meat and the remaining juice is thus kept to a considerable extent. The long cooking may then soften the tough tissue while the meat retains much of its flavour, the water becoming also flavoured. ”

“ When vegetables, or other foods of ordinary temperature, are put into boiling water, the temperature of the water is lowered in proportion to the quantity and the temperature of the food thus introduced, and will not again boil until the mass of food shall have absorbed more heat from the fire. The result of this is that the food is apt to become more or less water-soaked before the process of cooking begins. ”

“ But being boil'd to a Pult, and without other Water than its own moisture, is a most excellent Condiment with Butter, Vinegar, or Limon, for almost all sorts of boil'd Flesh, and may accompany a Sick Man's Diet. 'Tis Laxative and Emollient, and therefore profitable for the Aged, and (tho' by original a Spaniard) may be had at almost any Season, and in all places. ”

“ If a large quantity of water has been used, the boilings will be poor; therefore, when the meat has been taken up, leave the pot on the fire and let it boil quickly, without the lid, for an hour or so, then strain off for use. ”

“ Be careful also that the water in the tea-kettle boils before it is poured into it; the finest tea which can be used becomes tasteless and bad, if the water in the urn does not boil, and in some families this happens day after day; the servant is either obstinate or careless, and contents herself with assuring you, either that it does boil or has boiled. ”

“ Many vegetables are more wholesome, and more agreeable to the taste, when stewed a good while, only care must be taken that they stew merely, without being suffered to boil. Boiling produces a sudden effect, stewing a slower effect, and both have their appropriate advantages. ”

“ Take Water and Salt so strong as will bear an Egg, boil it, and when it boils, put in your Samphire unwashed, and let it scald a little, then take it off, and cover it so close that no Air can get in, and set the Pot upon a cold Wisp of Hay, and so let it stand all night, and it will be very green, then put it up for your use. ”

“ The object of adding the cold water is to keep it just off the boil until all the scum has risen, as the boiling point is when it comes to the surface, yet once having boiled, the scum is broken up, and the soup is never so clear. ”

“ A little water having been put over the fire till it is just beginning to boil, the raw meal, which has previously been rolled into small lumps, is very gently shaken in, and, having been allowed to simmer for a time, the whole is finally stirred up together. ”

“ On a properly-constructed hot-plate or sand-bath, a dozen saucepans may be kept at the true cooking temperature, with an expenditure of fuel commonly employed in England to "boil" one saucepan. In the great majority of so-called boiling operations, even simmering is unnecessary. Not only is a "boiled leg of mutton" not itself boiled, but even the water in which it is cooked should not be kept boiling, as we shall presently see.
In order to illustrate some of the changes which take place in the cooking of animal food, I will first take the simple case of cooking an egg by means of hot water. ”

“ Put water into the inner double boiler, place on the range, and when boiling add salt and cracked wheat. Boil rapidly until grains do not sink when the dish is lifted from the range. Place in the outer boiler and cook constantly for four or five hours. ”

“ Boil for three hours or more two tablespoonfuls of oatmeal in one quart of water. Reduce liquid to one pint and strain. The long boiling is necessary to break down the cell walls and to make the gruel easy of digestion by the delicate stomach. ”

“ Boil the liquor, fifteen minutes, over a quick fire, though it will be stronger and keep longer, if boiled until the quantity be reduced one half, and then the spices need not be put in until it has been boiling about twenty minutes. ”

“ The meal should be added so slowly that when the water is brought to boil, the mass should not be thicker than water-gruel, and half an hour more at least, should be employed to add the additional quantity of meal necessary for bringing the pudding to be of the proper consistency, during which time it should be stirred about continually, and kept constantly boiling. ”

“ Boiling is the most economical mode of cooking meat, if the liquid is used as it should be for soup or broth. The slower meat is boiled the more tender it is. Ten pounds should boil or simmer about three hours, in cold weather longer ”

“ The simplest thing to boil is an egg. The white is little more than albumen and water; the yolk contains albumen and water with some oil and some sulphur, but the albumen is of a rather different character. ”

“ Many suppose when the fat bubbles and boils in the pan that it is quite hot; it is far from being so. Others again are so much nearer the truth that they know it must become silent, that is, boil and cease to boil, before it is ready, but even that is not enough; it must be silent some time, smoke, and appear to be on the point of burning, then drop a bit of bread in ”

“ He answered, before its due boiling it is the greatest poison, but after a convenient boiling it is the greatest medicine, and yeelds nine and twenty graines of blood; and every grain will yeeld to thee the fruit of the Tree of the Sun in 864 fold. ”

“ When boils begin to appear, and exhibit persistency by daily enlargement and increasing pain, suppuration should be promoted by warm poultices of bread and linseed-meal, to which a little fat or oil may be added, to prevent their getting hard. ”

“ Boils and Carbuncle:— "In many cases these troubles result from an overloaded condition of the system, which is the result of taking too much food, or some error in diet. The boils are an effort of nature to be rid of offending matter. ”

“ To form, or separate, by boiling or evaporation; as, to boil sugar or salt. 3. To subject to the action of heat in a boiling liquid so as to produce some specific effect, as cooking, cleansing, etc.; as, to boil meat; to boil clothes. The stomach cook is for the hall, And boileth meate for them all. Gower. 4. To steep or soak in warm water. [Obs.] To try whether seeds be old or new, the sense can not inform; but if you boil them in water, the new seeds will sprout sooner. Bacon. To boil down, to reduce in bulk by boiling; as, to boil down sap or sirup. ”

“ Set the jug in a saucepan of boiling {167}water, or put it in the oven for two or three hours, according to its age. Lay the meat on a dish before the fire, strain the liquor, boil it up, and pour hot over the hare; you may add lemon juice, walnut or mushroom catsup, and another glass of Port wine.—Or: you may put 2 lbs. of coarse beef in, to make the gravy better. ”

“ Then being between hot and cold, take it into molds of deep hoops, bind them about with packthred, and being cold, take them out and put them into souce drink made of boil’d oatmeal ground or beaten, and bran boil’d in fair water; being cold, strain it thorow a cullender into the tub or earthen pot, put salt into it, and close up the vessel close from the air. ”

“ There are a number of articles which can bear an additional hour of boiling in the water-bath without any danger, as broth, gravy, jellies and the essences of meat, poultry and ham, the juice of the grape and of plants, &c. But there are also others which will sustain a great injury from a quarter of an hour’s or even a minute’s too much boiling. Thus the result will always depend upon the dexterity, intelligence and judgment of the operator. ”

“ Boiling is a much more common operation than any of those we have considered, with the exception perhaps of roasting. It consists, as every body knows, in subjecting the materials of food to the influence of heat, through the medium of boiling water, or of steam.
The water employed for boiling meat or pulse should be soft, and the joint should be put on the fire immersed in cold water, in order that the heat may gradually cause the whole mass to become boiled equally. ”

“ Boil 'em once or twice in hot water, and they'll come as fair as chicken and ham.'
"'Don't tempt me!' I says. ”

“ The object in the so-called ‘boiling’ of, say, a leg of mutton, is to raise the temperature of the meat throughout just up to the cooking temperature in such a manner that it shall as nearly as possible retain all its juices; the hot water merely operating as a vehicle or medium for conveying the heat. ”

“ By multiplication of the sections a boiler of any desired capacity can be built up. Ð Tubular boiler, a boiler containing tubes which form flues, and are surrounded by the water contained in the boiler. See Illust. of Steam boiler, under Steam. Ð Tubulous boiler. See under Tubulous. See Tube, n., 6, and 1st Flue.
Boil¶erÏy (?) , n. [Cf. F. bouillerie.] A place and apparatus for boiling, as for evaporating brine in salt making.
Boil¶ing, a. Heated to the point of bubbling; heaving with bubbles; in tumultuous agitation, as boiling liquid; surging; seething ”

“ Boiling over ruins it—makes it flat, bitter, aroma-less. So does long boiling—one minute, no more, is the longest boiling time. Quick boiling is as bad—the [236] water has not time to extract the real goodness of the coffee. ”

“ No boiling of the food takes place in any such cases as the above-named—it is merely heated by immersion in boiling water; the changes that actually take place in the food are essentially different from those of ebullition. Even the water contained in the meat is not boiled in ordinary cases, as its boiling-point is higher than that of the surrounding water, owing to the salts it holds in solution. ”

“ Smoked Boiled Tongues.
Soak them in cold water all night, then wash them and boil for four or five hours, according to the size. When cooked, take off the skin and garnish with parsley.
À la Mode Beef. ”

“ The boiling that is necessary to drive out all the air from the tins is sufficient to dissolve this, and effect that easy separability of the muscular fibres, or fasciculi of fibres, that gives to such overcooked meat its fictitious tenderness. ”

“ Many kinds of food need the action of water or other liquid, combined with heat, to cook them in the best manner, and boiling is one of the most common forms of cookery. When water becomes too hot to bear the hand in it with comfort, it has reached one hundred and fifty degrees, or the scalding point. ”