Celtnet Boiling Recipes, Home Page





Welcome to Celtnet's Boiling Recipes Page — This page gives a listing of all the recipes added to this site where boiling is the main cooking method (but excluding stews, which though boiled are more a one-pot method of cooking). Boiling is the method of cooking whereby the foods to be cooked are lowered directly into boiling water. Most typically this is used for cooking puddings (be they sweet or savoury). However, as the temperature is lower than other cooking methods boiling is also an excellent way of cooking tough meats to tenderize. It is also a relatively easy method of cookery. As long as you can create fire-proof pots, you can cook your food by boiling. As a result this method of cookery goes back to the stone age, and probably even earlier. You can also use liquids other than water for boiling (wines, beers, milk, fruit juices etc) and you can flavour your foods with herbs, spices and fruit. As it is a relatively simple cooking method, I have collected a large number for this site from all regions of the globe and present them here for you. Enjoy...

You can also browse recipes by the following cooking methods:

Baking Recipes Boiling Recipes Braising Recipes
Bread-making Recipes Brewing Recipes Crockpot Recipes
Freezing Recipes Frying Recipes Grilling and Barbecuing Recipes
Microwaving Recipes Pressure Cooker Recipes Roasting Recipes
Smoking Recipes Grilling and Barbecuing Recipes

Alphabetical list of boiling recipes follow (limited to 100 recipes per page). There are 448 recipes in total:


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A white gelly of Almonds
(A white jelly of Almonds)
     Origin: British
Boiled Apple Pudding
     Origin: British
Brown Colouring
     Origin: British
Aano Baraawe
(Somali Caramel Fudge)
     Origin: Somalia
Boiled Beetroot
     Origin: British
Buckingham Sauce for Lamb
     Origin: British
Aberdeen Roll
     Origin: Scotland
Boiled Breast of Mutton and Caper Sauce
     Origin: British
Buttered Asparagus with Parmesan
     Origin: British
Agidi
(Fermented Cornflour Pudding)
     Origin: Nigeria
Boiled Collar of Bacon with Creamy Mustard Sauce
     Origin: Ireland
Buttered Yucca
     Origin: Caribbean
Agidi Jollof
     Origin: Nigeria
Boiled Eels
     Origin: British
Caramel Sauce II
     Origin: American
Aliter carduos
(Artichokes with Herbs)
     Origin: Roman
Boiled Fiddleheads
     Origin: American
Caraway Suet Dumplings
     Origin: British
Aliter carduos elixos
(Artichokes with Spiced Sauce)
     Origin: Roman
Boiled Flounders
     Origin: British
Carduos
(Artichokes with Egg)
     Origin: Roman
Aliter de Pullo
(Chicken Forcemeat, Another Way)
     Origin: Roman
Boiled Gurnet
     Origin: British
Carnel of Pork
(Pork Flesh)
     Origin: English
Aliter Dulcia IV
(Another Sweet IV)
     Origin: Roman
Boiled Haddock
     Origin: British
Celeriac and Tarragon Purée
     Origin: British
Aliter in Apro
(Wild Boar, Another Way)
     Origin: Roman
Boiled Ham
     Origin: British
Chateaubriand Sauce
     Origin: British
Aliter in Locusta
(Another Sauce for Lobster)
     Origin: Roman
Boiled Himalayan Balsam Shoots and Leaves
     Origin: British
Cheap, Clear Gravy Soup
     Origin: British
Aliter In Struthione Elixo
(Of Boiled Ostrich, Another Way)
     Origin: Roman
Boiled Hogweed Shoots
     Origin: British
Chebeh Rubyan
(Prawn Balls)
     Origin: Gulf States
Aliter Leporem Conditum
(Another, Seasoned Hare)
     Origin: Roman
Boiled Leg of Lamb
     Origin: British
Chewetts on fysche day
(Chewetts for Fish Days)
     Origin: English
Aliter Leporem Elixum
(Another, Boiled Hare)
     Origin: Roman
Boiled Leg of Lamb à la Béchamel
     Origin: British
Chicken Stock
     Origin: British
American Dumplings
     Origin: American
Boiled Leg of Mutton
     Origin: British
Chicken with Black Figs and Lavender
     Origin: American
Ancient Haggis
     Origin: British
Boiled Leg of Pork
     Origin: British
Chitterlings
     Origin: American
Another Receipt for Gravy Soup
     Origin: British
Boiled Marrowbones
     Origin: British
Chocolate-ginger Boiled Puddings
     Origin: Canada
Another way to ragoo a breast of veal
     Origin: British
Boiled Perch
     Origin: British
Christmas Ham
     Origin: Ireland
Anserem Elixum Calidum ex Iure Frigido Apiciano
(Boiled Goose, Served Hot with Cold Apician Sauce)
     Origin: Roman
Boiled Pike
     Origin: British
Chykenes in Grauey
(Chickens in Gravy)
     Origin: English
Anthi
(Stuffed Courgette Flowers)
     Origin: Cyprus
Boiled Round of Beef
     Origin: British
Chykenys in hocchee
(Stuffed Chickens Cooked in Broth)
     Origin: English
Apple Dumplings
     Origin: British
Boiled Salmon
     Origin: British
Cig Dafad Mewn Dull Cig Moch
(Welsh Mutton Ham)
     Origin: Welsh
Arequipe
     Origin: Colombia
Boiled Shoulder of Mutton
     Origin: British
Codfish à la Religieuse
     Origin: British
Asparagus Risotto with Jus de Viande
     Origin: Monaco
Boiled Skate
     Origin: British
Cold, Spiced, Beef
     Origin: British
Balloc Broth
     Origin: English
Boiled Soles
     Origin: British
Coles de Bruselas Salteados
(Brussels Sprouts with Garlic and Wine Vinegar)
     Origin: Spain
Barbel
     Origin: British
Boiled Tench
     Origin: British
Collared Beef
     Origin: British
Batter Pudding Without Eggs
     Origin: British
Boiled Trout with Summer Truffle Sauce
     Origin: British
Collared Calf's Head
     Origin: British
Beef and Ale Pudding
     Origin: British
Boiled Whiting
     Origin: British
Collared Eel
     Origin: British
Beef Steak and Kidney Pudding
     Origin: British
Boiled Whitings
     Origin: British
Collared Pig's Face
     Origin: British
Beef Steak Pudding
     Origin: British
Bonbon Coco
(Coconut Candies)
     Origin: Madagascar
Collops and eggs
     Origin: British
Beef-steak Pudding
     Origin: British
Bouillon
     Origin: British
Confetti Polenta with Marjoram
     Origin: American
Biscuit Pudding
     Origin: British
Braised Haunch of Venison
     Origin: British
Conserve of prunes or Damsons made another way
     Origin: British
Black Liver Pudding
     Origin: Ireland
Brasmeno Boeio Kreast
(Greek Boiled Beef)
     Origin: Greece
Consommé
     Origin: British
Boiled Aitchbone of Beef
     Origin: British
Brawn
     Origin: British
Boiled Alexanders Shoots
     Origin: British
Brisket of Beef à la Flamande
     Origin: British

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The Advantages Of Drinking Organic Coffee

By Ray Forrest | Published 2011-11-29 12:55:16 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

There has been a great deal of organic foods being presented on the market recently, and organic coffee happens to be one of the most appealing. The food industry has been actively answering the high demand for this type of product lately. Even though this kind of coffee comes with a bit of a higher price, it is well worth the extra cost.

Halloween Recipes - The Foods and History of Halloween

By gwydion | Published 2008-10-07 14:00:20 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.

Reasons For Buying The Best Pressure Cooker

By Dimitar Mayer | Published 2011-11-08 11:54:00 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

There are so many people who are trying to shop for the best pressure cooker on sale. A lot of people feel that they need this device in their home because it is practical and easy to use.

How to Bake Without an Oven

By gwydion | Published 2008-08-21 19:05:07 | 2008 Recipes and Cookery Articles |

Recipe Information: 115

When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.

Nigerian 'Efo' (Stew)

By gwydion | Published 2008-02-05 19:56:02 | 2008 Recipes and Cookery Articles |

Recipe Information: 5

'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.

Cooking for the Crockpot

By gwydion | Published 2008-09-25 16:18:52 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.

Lamb Recipes - How to Cook with Lamb

By gwydion | Published 2008-11-23 22:37:18 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.

An Introduction To Tea Growing And Harvesting

By Jenny Tompsona | Published 2011-11-28 23:49:22 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

Tea making is complex. Learn more about growing and preparing tea.

The Foods and Recipes of Ethiopia

By gwydion | Published 2008-10-09 22:22:24 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.

The Great Weber S470

By Dave Adams | Published 2011-12-15 06:22:05 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

The Weber S470 is the deeply recognized name of the widespread Summit Series grill from the Weber brand. This grill is magnificently fashioned and possesses various perks which customers have pertained to adore. This piece of grilling equipment is made primarily from stainless steel material and other metals.


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