Boiled Meat
Ingredients
Directions
Prepare
Place the meat in a pot with cool water.
Heat the water gradually and boil gently.
Skim off any foam that forms on top.
Add 1 tablespoon of coarse sea salt for every 3-4 quarts of water.
Cook
Boil mutton or lamb for 15 minutes per pound; other meats for 25 minutes from when the water starts boiling.
If using salt meat, boil longer and change the water if it's too salty.
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
- Is the main component that becomes tender and flavourful as it simmers in the water.
- Coarse sea salt
- Seasons the meat and water as it cooks, so the flavour carries through the dish.
The step that matters
Heat the water gradually and boil gently. Starting in cool water and bringing it up slowly, then keeping a gentle boil, lets the meat cook evenly and keeps the muscle fibres from toughening. A hard, rapid boil can make the meat tough and cloudy the broth.
“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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