Boiling Meat

Ingredients

• A leg of mutton weighing ten or twelve pounds
• A turkey of about the same weight
• A piece of corned beef
• Ham
• Smoked tongue
• Fowls

Method

1. 1

   For all meats except ham, corned beef, and salt tongue, the water should be boiling when the meat is put in.

2. 2

   Skim it when it begins to boil again and keep it at the boiling-point for 15-20 minutes.

3. 3

   After that, reduce heat to maintain boiling.

4. 4

   A leg of mutton will cook moderately rare in 2 hours; a turkey in 3.5 hours, or longer if tough.

5. 5

   Corned beef takes 5 hours, with an extra hour for pieces over 8 pounds.

6. 6

   Ham should be soaked for 12 hours and boiled for 5-6 hours.

7. 7

   Fowls take 2-4 hours.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 121. The excerpt below is the record exactly as published.

A leg of mutton weighing ten or twelve pounds will be cooked moderately rare in two hours. A turkey of about the same weight will require cooking for three hours and a half, unless it happens to be very tough, when it will require an hour longer to make it tender. A piece of corned beef will take five hours to cook, no matter how small the piece may be. If it should weigh more than eight pounds, give it an extra hour. It will be improved by letting it partially cool in the water in which it was boiled. This is true of all boiled meats that are to be used cold. Ham and smoked tongue should be soaked in cold water for twelve hours, and should then be boiled from five to six hours. Fowls

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