To Boil Meat

Ingredients

• Larce joints of meat
• cold water
• coarse sea salt (formerly 'bay salt')

Directions

1. Trim and wash the meat thoroughly.

2. Skewer or bind the meat into shape if necessary.

3. Place the meat in a pot and cover it with cold water.

4. Bring the water to a boil over moderate heat.

5. Skim off any scum that forms on the surface.

6. Simmer the meat gently until fully cooked.

7. For pickled or salted meat, boil longer than for fresh meat.

8. For smoked and dried meat, heat slowly and change the water if it becomes too salty.