To Boil Meat

The handbook of household management ... · Tegetmeier, W. B. · 1894
Source
The handbook of household management and cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (7)
  1. To keep all the goodness in the meat it is essential to put it into boiling water sufficient to cover it, to draw the saucepan or pot to the side of the fire, and let it simmer gently all the time it is cooking.
  2. When you boil meat to get the goodness out, as in soups and broths, it is put into cold water and very gradually brought to the boil.
  3. Allow a quarter of an hour to each pound and a quarter of an hour over, for beef and mutton; veal and pork want twenty minutes to the pound.
  4. Boiled meats are not stuffed.
  5. Vegetables that are eaten with boiled meats are generally boiled with them; this is a good plan, as both are improved; but cabbage must always be excepted as it gives a strong flavour to anything boiled with it.
  6. The liquor in which meat has been boiled should never be thrown away as it can be made into many nice soups.
  7. Sauces or gravies of boiled meat are always poured over them.
Original Text
To Boil Meat.—To keep all the goodness in the meat it is essential to put it into boiling water sufficient to cover it, to draw the saucepan or pot to the side of the fire, and let it simmer gently all the time it is cooking. When you boil meat to get the goodness out, as in soups and broths, it is put into cold water and very gradually brought to the boil. Allow a quarter of an hour to each pound and a quarter of an hour over, for beef and mutton; veal and pork want twenty minutes to the pound. Boiled meats are not stuffed. Vegetables that are eaten with boiled meats are generally boiled with them; this is a good plan, as both are improved; but cabbage must always be excepted as it gives a strong flavour to anything boiled with it. The liquor in which meat has been boiled should never be thrown away as it can be made into many nice soups. Sauces or gravies of boiled meat are always poured over them.
Notes
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