Boiling

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About
The boiling of meat is done with two entirely different aims in view: either you want the goodness, the flavour, to remain in your meat, or you want to extract these from it and impart them to the liquid, which means that either your aim is to eat that piece of meat at its best, or, in the second case, you want to make a soup.
In either case the first thing to do is to add salt to the water, as it prevents certain substances (which become fixed by the salt) from coming out of the meat and disturbing the clearness of the bouillon.