To Boil Smoked Flesh
From The closet of Sir Kenelm Digby Knight opened, 1910
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
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 102. The excerpt below is the record exactly as published.
TO BOIL SMOAKED FLESH MouNSiEUR Overbec doth tell me, that when He boileth a Gambon of Bacon, or any salted flesh and hanged in the smoak (as Neats-tongues, Hung- beef, and Hogs-cheeks, &c.), He putteth into the Kettle of water to boil with them three or four hand- fuls oi fleur de foin
Cook this with the app: pantry check, scaling, and the assistant.