Corned beef is generally boiled. Soak the corned beef in cold water for
some time, according to how salt it is.
Set it on the fire, covered with cold water, and boil gently till done.
_With Cabbage._--Blanch the cabbage for about five minutes, and drain.
Then put it to cook with the corned beef when the latter is about half
done; serve both on the same dish, or separately, according to taste.
Corned beef, when boiled as above, without cabbage, can be served and
decorated, in every way, like boiled beef. It certainly makes sightly as
well as good dishes for a family dinner.
A piece of corned beef, surrounded with a garniture as we have
described above, decorated with skewers, is very often served as a
_releve_ at an extra dinner.
_Cold Corned Beef._--A whole piece, or part of it, may be served _en
Bellevue_, the same as a _fillet en Bellevue_; it is also excellent.