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Jenny Patterson cookbook, May 24, 1880
Page 8
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Boiled Beef Take the fleshy part of leg above the shank - boil it until all the meat comes from the bone then take out the bone skin and gristle, rub the meat as fine as possible through the water in which it has been boiled, (let it boil down until there is very little water left in it) place it in a dish put a weight on top and let it press until cold then cut in slices. Another Recipe Put into the pot with a [illegible] more water than will finally be needed. Set into the top of the cooking pot a closely fitting tin pail or pan and fill it with cold water. If this gets boiling hot dip out some and add cold water from time to time. Boil the meat until it gets so entirely tender that the bones will drop out; even if it takes five or ten hours. The steam and aroma or flavor of the meat will be condensed on [the?] bottom of the [covering?]
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Boiled Beef Take the fleshy part of leg above the shank - boil it until all the meat comes from the bone then take out the bone skin and gristle, rub the meat as fine as possible through the water in which it has been boiled, (let it boil down until there is very little water left in it) place it in a dish put a weight on top and let it press until cold then cut in slices. Another Recipe Put into the pot with a [illegible] more water than will finally be needed. Set into the top of the cooking pot a closely fitting tin pail or pan and fill it with cold water. If this gets boiling hot dip out some and add cold water from time to time. Boil the meat until it gets so entirely tender that the bones will drop out; even if it takes five or ten hours. The steam and aroma or flavor of the meat will be condensed on [the?] bottom of the [covering?]
Szathmary Culinary Manuscripts and Cookbooks
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