Home › The Principles of Cookery › Beef, Boiled

Beef, Boiled

Put fresh beef into boiling water, bring it to a boil quickly, draw the pan back, and simmer gently till done, allowing fifteen minutes per pound, and fifteen minutes over. Salt beef should be put into lukewarm, not boiling water. Simmer from the time of boiling till it is served up. Skim the pot thoroughly, and turn the meat twice during the simmering. If vegetables are liked, carrots or turnips may be added, but they should only be put in long enough to get them properly cooked. The liquor will serve for pea soup, and is useful to the cook in various ways; the vegetables boiled in it will have greatly improved the flavour.