Evening Republican, Volume 16, Number 245, Rensselaer, Jasper County, 12 October 1912 — How to Boil Meat. [ARTICLE]

How to Boil Meat.

A recent French writer on the science of cookery advises that in boiling meat the piece* be first plunged into boiling’water, and that after boiling for ai few minutes enough cold water be added to lower the temperature to about 160 degrees Fahrenheit, at which point the meat should be allowed to. cook for several hours. This odd method, which the author acknowledges is diametrically opposed to common practice, will result he says* in making the boiled meat as juicy as a good roast The reason for adopting it is that the albumen of the meat will coagulate at once on contact with the boiling water, and will protect the filbrln from solution without opposing the passage of heat The meat will thus cook slowly, after the addition of the cold water, without becoming tasteless, retaining all its natural juices as*»when roasted.