For Boiling Fresh, i.e., not Salt, Meat. (Dr. Liebig.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
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Ingredients (0)
No ingredients extracted.
Instructions (4)
  1. Put the meat into briskly boiling water for some minutes.
  2. Then add cold water to reduce the temperature to 162°—168°.
  3. Keep it at that temperature for some hours.
  4. Allow 20 minutes to cook each lb. of meat and 20 minutes over.
Original Text
For Boiling Fresh, i.e., not Salt, Meat. (Dr. Liebig.) Put the meat into briskly boiling water for some minutes, then add cold water to reduce the temperature to 162°—168°, and keep it at that temperature for some hours. Allow 20 minutes to cook each lb. of meat and 20 minutes over.
Notes
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