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> A Recipe Near And Dear To My Stomach, Boiled Meats
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Shadows 
Posted: 23-Jun-2003, 10:41 AM
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ZodiacHolly

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This is another old Scottish receipt ( yes they were called that, not recipe ) that always makes for a filling meal.

Recipe Name: Boiled Meats
Category: 18TH CENTURY
Serves: 12

1 1/2 Pound shoulder clod (whole shoulder of beef)
1/2 Pound beef tongue
1 hen
1 Large onion
1 Large carrot
2 celery stalks
Salt to taste

1. In a very big pot put the vegetables, a peeled onion, peeled carrot and celery, and enough water to eventually cover the meats abundantly.
2. Bring the water to a boil and add the meats and salt.
3. Boil the meats covered for 1-1/2 to 2 hours or until done.
4. Check the meats occasionally to see if they are cooked since some pieces may cook before the others. If something cooks faster just remove it when it is done and continue cooking the others.
5. Check for saltiness as it cooks.
6. When all the meat is ready remove from broth, slice and serve.


Serve with horseradish sauce.


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Shadows 
Posted: 21-Jul-2003, 09:30 AM
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ZodiacHolly

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I am surprised there are no comments on this dish!! It really is good and the broth it makes is an excellent soup base!
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