To Boil Meat
Ingredients
Directions
Prepare
Trim and wash the meat thoroughly.
Skewer or bind the meat into shape if necessary.
Cook
Cover the meat with cold water in a pot.
Bring the water to a boil over medium heat.
Skim off any scum that forms on the surface.
Reduce heat and simmer gently until the meat is done, about 15 to 20 minutes per pound.
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
- Gentle simmering in water turns the tough connective tissue tender and the meat moist.
- Coarse sea salt
- Seasons the meat and the cooking water, flavouring the joint as it cooks.
The step that matters
Simmer gently after the boil. A rolling boil toughens and dries the outer meat and breaks up the surface. Holding the water at a gentle simmer cooks the joint evenly and keeps it tender and juicy.
“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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