The best piece is the round. You may either boil it whole, or
divide it into two, or even three pieces if it is large, taking
care that each piece shall have a portion of the fat. Wash it
well; and, if very salt, soak it in two waters. Skewer it up
tightly and in a good compact shape, wrapping the flap piece
firmly round it. Tie it round with broad strong tape, or with a
strip of coarse linen. Put it into a large pot, and cover it well
with water. It will be found a convenience to lay it on a fish
drainer.
Hang it over a moderate fire that it may heat gradually all
through. Carefully take off the scum as it rises, and when no more
appears, keep the pot closely covered, and let it boil slowly and
regularly, with the fire at an equal temperature. Allow three
hours and a half to a piece weighing about twelve pounds, and from
that to four or five hours in proportion to the size. Turn the
meat twice in the pot while it is boiling. Put in some carrots and
turnips about two hours after the meat. Many persons boil cabbage
in the same pot with the beef, but it is a much nicer way to do
the greens in a separate vessel, lest they become saturated with
the liquid fat. Cauliflower or brocoli (which are frequent
accompaniments to corned beef) should never be boiled with it.
Wash the cabbage in cold water, removing the outside leaves, and
cutting the stalk close. Examine all the leaves carefully, lest
insects should be lodged among them. If the cabbage is large,
divide it into quarters. Put it into a pot of boiling water with a
handful of salt, and boil it till the stalk is quite tender. Half
an hour will generally be sufficient for a small young cabbage; an
hour for a large full-grown one. Drain it well before you dish it.
If boiled separately from the meat, have ready some melted butter
to eat with it.
Should you find the beef under-done, you may reboil it next day;
putting it into boiling-water and letting it simmer for half an
hour or more, according to its size.
Cold corned beef will keep very well for some days wrapped in
several folds of a thick linen cloth, and set away in a cool dry
place.
In carving a round of beef, slice it horizontally and very thin.
Do not help any one to the outside pieces, as they are generally
too hard and salt. French mustard is very nice with corned beef.
[Footnote: French mustard is made of the very best mustard powder,
diluted with vinegar, and flavoured with minced tarragon leaves,
and a minced clove of garlic; all mixed with a wooden spoon.]
This receipt will apply equally to any piece of corned beef,
except that being less solid than the round, they will, in
proportion to their weight, require rather less time to boil.
In dishing the meat, remove the wooden skewers and substitute
plated or silver ones.
Many persons think it best (and they are most probably right) to
stew corned beef rather than to boil it. If you intend to stew it,
put no more water in the pot than will barely cover the meat, and
keep it gently simmering over a slow fire for four, five, or six
hours, according to the size of the piece.