Therefore the liquid in
which they are cooked should be used.
The proper way to boil meat is to plunge it into plain boiling water.
Allow the water to boil hard for ten or fifteen minutes. This coagulates
the outer part of the piece of meat. Then lower the temperature of the
water to about 180 degrees F. and cook until it suits the taste. If it
is allowed to boil at a high temperature a long time, it becomes tough,
for the albumin will coagulate throughout.
Salt extracts the water from meat. Therefore none of it should be used
in boiling. The meat should be cooked in plain water with no addition.
No vegetables and no cereals are to be added. All meats contain some
fat, and this comes into the water and acts upon the vegetables and
starches, making them indigestible. Season the meat after it is cooked,
or better still, let everyone season it to suit the taste after serving.
Meats that are to be boiled should never be soaked, for the cold water
dissolves out some of the salts and some of the flavoring extracts, as
well as a part of the nutritive substances. It is better to simply wash
the meat if it does not look fresh and clean enough to appeal to the
eye, which it always should be.
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