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Public Domain Recipes
cegoh (Pixabay License).

To Boil Meat

Ingredients

Directions

  1. Weigh the meat, allow twenty minutes to each pound, and twenty minutes extra for dishing up.
  2. Put the meat into boiling water, boil five minutes, then draw the saucepan to the side of the fire, and simmer ; keep the meat well covered with water ; serve with a teacupful of its own liquor.
  3. Never throw away the liquor in which meat has been boiled ; it makes excellent soup.

Other Information

Author: Person.May Henry, Person.Edith B Cohen

Source: The Economical Jewish Cook (1897-01-01)

Category: Meat

Ingredient: meat, water

Equipment: pot, stove, saucepan

See Also

Roze B'khalta (Rice Vegetable Dish)

by: Soad Mansour, Layla Risk, Suzy Grindi • Festival of American Folklife: Egyptian Recipes (1976-01-01)

Meat • avoirdupois • butter, walnut, raisin, meat, onion, rice, water, chicken, salt • measuring cups, measuring spoons, skillet, knife

Scrapple II

by: Yorkraft Inc • Pennsylvania Dutch Cooking (1960-01-01)

Meat • avoirdupois • meat, corn meal, onion, salt, water, pepper • measuring cups, measuring spoons, knife, pot, stove

Onion Soup

by: United States Department of Agriculture • Root Vegetables in Wartime Meals (1943-05-01)

Side • avoirdupois • onion, fat, flour, meat, broth, soup bone, water, salt, pepper • measuring cups, measuring spoons, pot, stove, knife

Curry

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Meat • avoirdupois • meat, dripping, apple, onion, curry powder, flour, salt, pepper, water • measuring cups, measuring spoons, knife, stove, pot

To Roast Meat

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Meat • meat, flour, salt, dripping, water, • oven, baking pan