Boiling Meat

Ingredients

• a piece of the silver side of beef salted
• fill the saucepan almost full of cold water
• Salt should always be added to the water

Method

1. 1

   Start with a good fire and warm the water in a large saucepan.

2. 2

   Clean the beef and weigh it to determine cooking time (10 minutes per pound).

3. 3

   Plunge the beef into boiling water, then reduce heat to simmer gently.

4. 4

   Skim off scum as it rises.

5. 5

   When cooked, serve with the liquor from boiling for gravy.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 7. The excerpt below is the record exactly as published.

fill the saucepan almost full of cold water, and put it on the fire to warm. N.B.— Salt should always be added to the zvater in the saucepan to make the water taste, unless the meat to be cooked is already salted, in which case it should be omitted. 5. We now take the joint, say, for example, a piece of the silver side of beef salted. 6. We must see that it is quite clean, and if necessary a e must scrape it with a knife, and wipe it over with a clean cloth. N.B. — Meat should not as a rule be washed in water, as it takes some of the goodness out. Meat that has been kept some time, and is not quite fresh, might be washed with vinegar and water, but it must be well wiped afterwards. N.B. — Salt meat must not be washed with vinegar and water, but only with salt and water. 7. We must now weigh the piece of salt beef so as to find out how long it will take to boil, as ten minutes are allowed for each lb. of meat. N.B. — This rule refers to the boiling of all meat except pork, which requires fifteen minutes to each lb. of meat. A. — In boiling meat

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