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Boiled Meats

A method of boiling beef, lamb, or mutton in water at controlled temperatures.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Boiled Meats

Ingredients

Directions

Seal the meat

  1. Bring a large pot of water to a rapid boil.

  2. Add the meat to the boiling water to seal it.

  3. Boil the meat for five minutes to form a protective covering.

Cook through

  1. Reduce the heat and cook the meat at 160°F (70°C).

  2. For beef, cook for 20 to 40 minutes per pound, depending on quality.

  3. For lamb or mutton, cook for 15 minutes per pound.

Recipe from a historical cookbook (Internet Archive).

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 protein that firms and becomes tender as it cooks in the water.

The step that matters

Reduce the heat and cook the meat at 160°F (70°C). After the initial boil, a gentle heat keeps the meat from toughening. High heat tightens muscle proteins and squeezes out moisture, so holding the water at a lower temperature gives a more tender result.

“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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