Boiled Beef
The flank is one of the best pieces for boiling.
Select a five-pound piece; wipe; remove membrane, shape, stuff, tie, and skewer. Cover with cloth; place in kettle; cover with boiling water; bring to the boiling point, and cook just below the boiling point, five or six hours, or until tender. Simmered beef would be a more correct term than boiled beef, but it is ordinarily known as boiled beef.
Season with salt one half hour before serving. Reserve liquor for making gravies and soups.
Boiled beef should have a rich, highly seasoned gravy served with it.