CORNED BEEF.
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 relevé 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.