To Boll Meat
Ingredients
Directions
Prepare
Trim and wash the meat thoroughly.
Skewer or bind the meat into shape if necessary.
Boil and simmer
Cover the meat with cold water in a pot.
Bring the water to a boil over moderate heat.
Skim off any scum that forms on the surface.
Simmer gently until the meat is cooked through.
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
- Large joints of meat
- Provides the main substance of the dish, becoming tender as its connective tissue softens during gentle cooking.
- Cold water
- Surrounds the meat and conducts heat evenly, cooking it gently from the outside in.
The step that matters
Simmer gently rather than boiling hard. A hard, rolling boil toughens meat fibres and can make the surface break up, while gentle simmering lets collagen slowly soften into tender meat with a clearer broth.
“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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