Boiled Meats
Ingredients
Directions
Cook fresh meats in boiling water, keeping it constantly boiling.
If more water is needed, add boiling water only.
Remove scum when it first begins to boil.
Allow 20 minutes of cooking time for each pound of fresh meat.
For salt meats, boil in cold water for 24 minutes per pound.
The gentler the boil, the more tender the meat.
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
- Fresh meat
- Is the main ingredient cooked by boiling until tender.
- Coarse sea salt
- Seasons the meat and is used in the salt meat preparation.
The step that matters
Keep the water boiling without over-boiling. Water must stay at a steady boil so the meat cooks evenly, but a harder, rougher boil toughens muscle fibers. The record advises a gentler boil for more tender meat, so keep the heat controlled once it reaches a boil.
“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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