( Originally Published 1917 )
To boil meat, have a kettle large enough to permit the meat to be entirely covered by the water, and let the water come to a boil before the meat is placed in it. Then let it remain for from five to ten minutes, which will be long enough to harden the albumen, as explained above, and prevent the juices from running out. After this, keeping the kettle covered so that the steam cannot carry off the life and flavor of the meat, place it where it will be just below the boiling-point. Skim off the coating of alburnen that rises to the surface.
The meat will taste much better, and be all the tenderer, if one takes plenty of time for the boiling, instead of keeping it longer over the hottest fire.
After fifteen or twenty minutes, the actual cooking commences, the heat having by this time gone through and through the meat. Then let it cook, allowing twelve to fifteen minutes for each pound.
It will be found that enough of the juices always escapes from the -meat into the water to make it answer the purpose of gravy.
Sometimes the water containing the meat is placed in the oven instead of over the fire, which adds to its flavor.
Or, flavor may be supplied either by seasoning the water itself, or by adding a stuffing.
There are various ways of steaming meat. This may be done over boiling water, placing it, when it has in this way become quite tender, inside the oven, for the sake of the added flavor to be derived in this way.
The familiar " pot roast," or smothered meat, is prepared by simply steaming it in its own juices. It is placed in the oven in a tight jar and left until the juice is partially drawn out, after about an hour; then cooked by greater heat, allowing half an hour to each pound of the meat. If the meat is cut into small pieces, the cooking will not require so long a time. The juice can be made into a thick, rich gravy.