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To Boil Meat

A simple method for cooking meat by boiling it until it separates from the bone.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Boil Meat

Ingredients

Directions

  1. Put the meat into boiling water.

  2. Boil steadily but not violently, skimming often.

  3. When done, the meat will cleave from the bone.

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 and flavour that the cooking liquid draws out and that the dish is built around.
Boiling water
Carries heat evenly around the meat, cooking it through while drawing out some of its flavour.

The step that matters

Boil steadily but not violently. Vigorous boiling toughens meat proteins and churns fat and impurities into the liquid, making the meat tough and the broth cloudy. 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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