Purchase the bolar piece - the fleshy part of the shoulder - or a piece from the upper round. Select a kettle that will hold sufficient water to entirely cover the piece of meat to be boiled. When the water is boiling, put in the meat, boil rapidly five minutes, then push the kettle to the back of the stove and keep at a temperature of 1700 Fahr., and cook fifteen minutes to each pound of meat. When the meat is partly done, add salt, either plain or celery salt, a bay leaf and a clove to the water. The water in which this meat is boiled may be saved for ordinary soup. If the meat has been carefully cooked the water will contain but very little nourishment.
Carefully-boiled meat will be juicy, slightly rare and perfectly tender.
Boiled meat is considered more digestible than baked or roasted meats.