Boiling Meat
From The English-Chinese cookery book, 1890
Boil gently and skim until no more froth rises.
Presented as published in 1890. 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 The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 15. The excerpt below is the record exactly as published.
BOILING MEAT. ALL kinds of meat are best put over the fire in cold water, in the proportion of a quart to every pound of meat. The fire should be moderate, and the water should heat gradually. If it boils in thirty or forty minutes it is soon enough. All kinds of meat, poultry, and fish should boil very slowly. Fast boiling makes meat tough. Allow twenty minutes to a — 31 ON BOILING MEAT — continued. pound of fresh meat ; but a little more time is required to cook a hind than a fore-quarter. Salt meat should boil longer than fresh ; allow forty minutes for every pound. A tongue that has been cured with saltpetre and smoked, should soak over night, and be boiled at least four hours. A ham, if very salt
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