Table For Boiling Meats
Description
This section is from the book "Hanover Cook Book", by The Library Association. Also available from Amazon: The Hanover Cook Book.
Table For Boiling Meats
Corned Beef - Cover with cold water, boil 20 min-utes and leave in cooker 6 hours or longer
Ham-Cover with cold water, boil 20 minutes and leave in cooker 6 hours or longer
Tongue - Cover with cold water, boil 20 minutes and leave in cooker 6 hours or longer
Leg Mutton - Cover with boliing water, boil 20 minutes and leave in cooker 3 1/2 hours or longer
Fresh Beef - Cover with boiling water, boil 20 minutes and leave in cooker 3 1/2 hours or longer
Chicken - Cover with boiling water, boil 20 minutes-and leave in cooker 2 hours or longer.
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