Boiled Meat.
Ingredients
Directions
Prepare the meat and broth
Boil a quantity of meat in a pot until three-fourths cooked.
Remove half of the meat, taking off the bones, and set aside.
Strain the broth and let it cool.
Bottle and jar
Pour the cooled broth into bottles and cork them tightly.
Place the reserved meat into jars and fill with some of the broth.
Cork and seal the jars, then wrap them in bags.
Heat and seal
Place the bottles and jars upright in a boiler filled with cold water to the rim.
Cover the boiler with a lid and surround it with a wet cloth to reduce evaporation.
Heat the boiler until the water boils, maintaining the heat for one hour.
After an hour, extinguish the fire and let the water cool for half an hour before draining it.
Remove the lid after another half hour and take out the bottles and jars.
Seal the corks with rosin for preservation.
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
- Forms the preserved body of the dish, becoming tender during the long gentle boil.
- Broth from boiling meat
- Provides moisture and flavour that fills the bottles and jars around the meat.
- Rosin
- Seals the corks so air and moisture cannot reach the preserved contents.
The step that matters
Maintaining the heat for one hour. The jars must be heated long enough and evenly enough to destroy microbes that would spoil the meat. Letting the water fall below a boil weakens this process, while the wet cloth limits evaporation so the water level stays at the rim.
“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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