A good piece of beef well corned, then well boiled, is a most excellent
dish.
Put it into the pot with enough cold water to just cover it. When it
comes to a boil, set it on the back of the range, so that it will boil
moderately. Too fast boiling renders meat tough, yet the water should
never be allowed to cease boiling until the meat is done; skim often.
Let it boil at least four or five hours, according to its size. It must
be thoroughly done. In England, where this dish is an especial favorite,
carrots are always boiled and served with the beef. The carrot flavor
improves the meat, and the meat improves the carrot. Do not put the
carrots into the pot, however, until there is only time for them to
become thoroughly cooked before serving (about three-quarters of an
hour). Serve the carrots around the beef.
[Illustration]
In America, cabbage is oftener boiled with corned beef. This is very
nice also. If cabbage is used, add at the same time one or two little
red peppers. When about to serve, press out all the water from the
cabbage, adding little pieces of butter. Serve the meat placed in the
centre of the cabbage.
Little pickles are a pretty garnish for corned beef, with or without the
vegetables.
CORNED BEEF TO SERVE COLD (_Mrs. Gratz Brown_).
If it is too salt, soak it for an hour in cold water, then put it over
the fire, covered with fresh cold water, four or five cloves (for about
six pounds of beef), and three table-spoonfuls of molasses. Boil it
slowly. In an hour change the water, adding five more cloves and three
more table-spoonfuls of molasses. In two hours more, press the beef,
after removing the bones, into a basin rather small for it; then,
turning it over, place a flat-iron on top. When entirely cold, the beef
is to be sliced for lunch or tea.