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John and Henry Locke cookery archive, item 1, 1852
Page 77
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Boiling in General Necessary Observations 1st all meats should be put in cold water and plenty of it. the meats to be kept clean from scum and close covered, with the lid on. 2nd That all meats should be boiled as slow as possible as it makes it rise and look plump and white. 3rd by boiling meat fast it Hardens the outside before the inside is warm, and discolours it, and taste bad. General Observations Lamb, veal, pork & Hams & Tongues should be well done, beef or mutton if a little underdone may be dispensed with, and bpil as many 1/4 hours as your meat weighs pounds
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Boiling in General Necessary Observations 1st all meats should be put in cold water and plenty of it. the meats to be kept clean from scum and close covered, with the lid on. 2nd That all meats should be boiled as slow as possible as it makes it rise and look plump and white. 3rd by boiling meat fast it Hardens the outside before the inside is warm, and discolours it, and taste bad. General Observations Lamb, veal, pork & Hams & Tongues should be well done, beef or mutton if a little underdone may be dispensed with, and bpil as many 1/4 hours as your meat weighs pounds
Szathmary Culinary Manuscripts and Cookbooks
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