Recipes > Meat > Boiled Chicken, Lamb and Other Fresh Meat

Boiled Chicken, Lamb and Other Fresh Meat

Instructions

Cover the meat with boiling water, let boil rapidly five minutes, then keep the water just below the boiling-point, or just "quivering" at one side of the saucepan, until the meat is tender. When the meat is about half cooked, add a teaspoonful of salt for each quart of water.

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Source

Salads, Sandwiches, and Chafing-Dish Dainties (1909).


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