Meat. — Boiling.
Ingredients
Directions
Place the meat in a large pot and cover it with cold water.
Bring the water to a boil, then reduce to a simmer.
Cook for 15 to 20 minutes per pound of meat.
Ensure the meat is covered with water but not submerged.
If using, add the ball of oatmeal and greens during cooking.
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
- Main protein; its connective tissue softens during gentle simmering, making it tender.
The step that matters
Reduce to a gentle simmer. A hard, rolling boil toughens the meat's proteins and can make it dry and stringy. A gentle simmer cooks it evenly and keeps it tender.
“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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