To Boil Beef or Venison Tender and Savoury
From The closet of Sir Kenelm Digby Knight opened, 1910
If not salted beforehand, add salt to the broth towards the end.
Presented as published in 1910. 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
Nutrition per serving
302Calories
43 gProtein
0 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories302 kcal
Protein43 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat14 g
Saturated Fat5.5 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol132 mg
Sodium132 mg
Potassium670 mg
Calcium28 mg
Iron4.3 mg
Magnesium40 mg
Phosphorus412 mg
Zinc11 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0.4 mg
Vitamin K2.8 mcg
Vitamin B61.1 mg
Vitamin B125.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate10 mcg
Choline123 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 125. The excerpt below is the record exactly as published.
TO BOIL BEEF OR VENISON TENDER AND SAVOURY The way to have Beef tenderest, short and best boiled, as my Lord of Saint Alban'suseth it, is thus. Take a rump or brisket of beef ; keep it without salt as long as you may, without danger to have it smell ill. For so it groweth mellow and tender, which it would not do, if it were presently salted. 2 IP SIR KENELMS DIGBIE When it is sufficiently mortified, rub it well with Salt
Cook this with the app: pantry check, scaling, and the assistant.