General Instructions for Boiling Meats

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
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Instructions (3)
  1. As to all sorts of boiled meats, allow a quarter of an hour to every pound.
  2. Be sure the pot is very clean, and skim it well, for every thing will have a scum rise, and if that boils down it makes the meat black.
  3. All sorts of fresh meat you are to put in when the water boils, but salt meat when the water is cold.
Original Text
As to all sorts of boiled meats, allow a quarter of an hour to every pound; be sure the pot is very clean, and skim it well, for every thing will have a scum rise, and if that boils down it makes the meat black. All sorts of fresh meat you are to put in when the water boils, but salt meat when the water is cold.
Notes
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