Meat - Boiling
Ingredients
Directions
Place the meat in a pot with 1 quart of cold water.
Bring the water to a boil.
Cover the meat with water but do not drown it.
Boil for 15 to 20 minutes per pound of meat.
If using freshly killed meat, increase the boiling time.
Serve with broth and optional oatmeal or greens.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Meat
- Provides the main protein, which firms and becomes tender as it cooks in simmering water.
- Water
- Cooks the meat gently and forms the broth that is served with it.
The step that matters
Boil for 15 to 20 minutes per pound of meat. Boiling time depends on the meat's weight, and freshly killed meat needs longer. Undercooking leaves the protein firm and unsafe to eat, while the water should stay at a boil so the meat cooks evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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