How To Boil Fresh Meats

Place in a kettle of boiling water; skim as soon as scum arises and place where it will boil slowly but constantly. There should be enough water to last until thoroughly cooked. No salt should be added until meat is about three-fourths done. Skim again after salting, as more scum will arise. Allow about 20 minutes to the pound, according to quality of meat. The older the meat, the longer time it needs. A pod of red pepper in the water will prevent the odor of boiling meat filling the house. If meat seems tough, put a tablespoon or two of vinegar into water before putting in the meat. When preparing a leg of mutton for boiling, always be sure to remove the thin outer skin.

How To Boil Salted Meats

Put on in cold water and let slowly come to a boil, allowing about 40 minutes to the pound, modified according to quality of meat. Dried and smoked meats should be soaked for some hours before putting into water.