How to Boil
From Gancel's culinary encyclopedia of modern cooking, 1920
Salted meat requires longer boiling; soak before boiling if necessary.
Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 233. The excerpt below is the record exactly as published.
HOW TO BOIL Joints to be boiled should be washed extremely clean and skewered into good shape; then they should be put in the saucepan and covered well with water or stock
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