Boiled Tongue or Ham

Name: Boiled Tongue or Ham
Ingredients: Wipe meat; cover with cold water; Boil 5 minutes; simmer until tender (3 or 4 hours)

From Lillian Massey school recipes, 1913

If Fireless Cooker is used, it may be necessary to reheat meat and return to Cooker.

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 17. The excerpt below is the record exactly as published.

BOILED TONGUE OR HAM. Wipe meat and put in kettle, cover with cold water, and bring slowly to boiling point. Boil 5 minutes, remove scum, and simmer until tender (3 or 4 hours)

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