Boiling Meat

Ingredients

• a piece of meat
• 1 table-spoonful of salt
• a gallon of water
• suitable vegetables, such as carrots, turnips, onions, and parsnips

Method

1. 1

   Wipe and trim the meat, then bind it if necessary.

2. 2

   Weigh and plunge into boiling water.

3. 3

   Boil rapidly for 5 minutes, then simmer gently.

4. 4

   Keep covered with water and add salt.

5. 5

   Remove scum and add vegetables.

6. 6

   Cook for 20-30 minutes per pound.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 327. The excerpt below is the record exactly as published.

a piece of meat both tough and tasteless will be served up. Boiling is better suited to large joints than to small, in fact nothing under 3 or 4 lbs. should be attempted. Lean' meat, too, is better than that which is fat. Fresh Meat. — Wipe the meat with a damp cloth and trim it carefully. Then bind or tie it into shape, if necessary, with a piece of string or tape. Weigh it and plunge it into a saucepan of boiling water to cover it. Allow the water to boil rapidly for 5 minutes to form a casing on the outside of the meat, and thus keep in the juices. Now draw the saucepan to the side of the fire and allow the meat to simmer only until sufficiently cooked. It may sound paradoxical, but boiled meat should never boil after the first 5 minutes ; there should be just a gentle bubbling on the surface of the water. The temperature of the water should never rise over 180° or 200° F. ; in fact for mutton it may be kept a little lower. Salt in the proportion of 1 table-spoonful to a gallon of water should be added, and any scum that rises on the surface should be carefully re- moved. Suitable vegetables, such as carrots, turnips, onions, and parsnips

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