Boiled Meat
Ingredients
Directions
Prepare the meat and broth
Boil the meat in a pot until three-fourths cooked.
Remove half of the meat.
Ensure bones are taken off.
Strain the broth.
Let the broth cool.
Bottle the broth
Pour the cooled broth into bottles.
Cork the bottles tightly.
Wrap the bottles in bags.
Jar the meat and seal
Place the removed meat in jars.
Fill the jars with the same broth.
Cork and tie the jars.
Wrap the jars in bags.
Put the bottles and jars upright in a caldron filled with cold water up to the rim.
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
- Forms the bulk of the dish and provides the protein that the cook keeps in the jars.
- Broth from boiling meat
- Adds moisture and flavor, filling the bottles and jars around the meat.
The step that matters
Let the broth cool before bottling. Hot liquid sealed in a container creates steam and pressure that can loosen corks and keep the contents warm for longer, so the broth must be cool before it is corked.
“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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