Boiled Fresh Beef

Ingredients

• the meat
• one teaspoonful of salt for every five pounds of meat
• one bay leaf to every pound of meat

Method

1. 1

   Clean the meat and place it in boiling water.

2. 2

   Boil for 10-15 minutes, then simmer until cooked, removing scum.

3. 3

   Add salt and bay leaves before done.

4. 4

   Serve with vegetables if desired.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 33. The excerpt below is the record exactly as published.

BOILED FRESH BEEF. Time, fifteen minutes to the pound, or longer, depending upon the shape and quality of the piece. Cleanse the meat. Put it into a jDot of boiling water, rather more than enough to cover it. Cover, bring the X)ot to a boil quickly, and let it boil for ten or fifteen minutes ; then set it back on the stove to simmer until the meat is cooked. Remove the scum as it rises. The scum commences to rise just l)efore boiling, and if it is not carefully taken off it 86 MANUAL FOR ARMY CO.OKS. will fall back, adhere to the meat, and injure and dis- figure it. While boiling turn the beef several times. If the water needs replenishing nse boiling water. A short time before the meat is done put into the pot one teaspoonful of salt for every five pounds of meat ; one bay leaf to every pound of meat

Cook this with the app: pantry check, scaling, and the assistant.