SC - Possible corned-beef substitutes

[Philip & Susan Troy]

Bonne of Traquair wrote:
> 
> Has anyone served plain boiled meat?

Yup.

>  My british husband gags at the
> thought--but I suspect he's had too much boiled mutton at school.  The
> method used to be very common, it must be possible to do it well.   A
> good sauce would be necessary I think.

The trick is to have an appropriate "boiling" cut, season it well (or
rather, season the cooking liquid with aromatics like the ubiquitous
onion, carrot, etc.), don't let it boil hard for the cooking time,
rather bring it to a boil, skim, reduce the heat and simmer very slowly
for around a half hour per pound (pounds per piece, not pounds total,
unless you're boiling a cow or something), more or less depending on the
cut of meat, and yes, a good sauce is a great help. The dish lacks that
concentrated meat crunchiness you find in roast meats, and then there's
the lack of browning reactions, but it is extremely moist and tender
when done right, and rich.

Elinor Fettiplace's Receipt book has an excellent dish of leg of mutton
or lamb boiled and served in an egg-yolk-thickened lemon/white wine
sauce made from the cooking broth which is, as they say, to die for. I
may get a chance to post this later this evening.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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