Boiled Fresh Beef

Ingredients

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

Method

1. 1

   Cleanse the meat and put it into boiling water.

2. 2

   Cover and boil for ten to fifteen minutes, then simmer until cooked.

3. 3

   Remove scum as it rises.

4. 4

   Add salt and bay leaves before done.

5. 5

   Serve with vegetables if desired.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 146. The excerpt below is the record exactly as published.

Boiled Fresh Beef Tongue Soak the tongue one hour in cold water; rinse in fresh cold water; put it into a pot of cold water enough to cover it; add two tablespoons of salt and two bay leaves; cover; boil slowly; turn the tongue once or twice; remove the scum as it rises; boil until so tender that a broom straw will easily penetrate it. If necessary to replemish, use boiling water. When cold enough to handle, peel off the thick skin carefully; serve hot or cold. If to be eaten cold, let the tongue remain in the liquor until cold. A boiled tongue, after it is peeled, may be prepared according to the following directions: Put a piece of butter or beef dripping the size of an egg into a pot and brown it slightly; move it about so as to melt it as fast as possible and prevent it blackening; put the tongue into the browned butter or dripping, turn it over quickly until both sides are slightly browned; add about a pint of stock or gravy, two or three whole cloves, two medium-sized onions parboiled and sliced, and a seasoning of pepper and salt; cover; simmer from a half to three-quarters of an hour; take up the tongue, put it on a dish and set it aside to keep warm; thicken the gravy with blended browned flour, let it boil up at once, pour it over the tongue, and serve. Pressed Beef Boil until tender a beef shank, chop fine, and season highly with salt, pepper, or any other seasoning desired. Boil down liquor and pour over meat. Press in a mould and when cold cut in slices. 17 284 The Toronto Cook Book Corned Beef and Cabbage Wash meat in cold water. Put it in a large kettle and cover with cold water. Simmer gently for two hours. In meantime, remove the outside leaves from a hard white head of cabbage, cut it into quarters, and soak in cold water for one hour. After the meat has been simmering two hours, add cabbage and sim- mer one and one-half hours longer. When done put the meat in the centre of a large dish with the cabbage around it. May be served with tomato or horseradish. Boiled Ham with Currant Sauce Put into hot spider one-half glass currant jelly, one teaspoon butter, one-half saltspoon pepper. Melt, and when very hot put in thin slices of boiled ham and just heat through. Boiled Fresh Beef Boil fifteen minutes to the pound, or longer, depending upon the shape and quality of the piece. Cleanse the meat. Put it into a pot of boiling water, rather more than enough to cover it. Cover, bring the pot 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 before boiling, and if it is not care- fully taken off, it will fall back, adhere to the meat, and injure and disfigure it. While boiling turn the beef several times. If the water needs replenishing use boiling water. A short time before the meat is done put into the pot one teaspoon 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.