The pieces of beef chiefly selected for salting are brisket, silver side, and round of beef, and these are always boiled for a more or less lengthy period, according to their size.
To the cooking-liquor is added a copious garnish of carrots and turnips. These are served with the meat, together with a sauceboat of cooking-liquor and a suet dumpling, prepared as follows:—
[1166—SUET DUMPLING]
Finely chop up some suet; add to it an equal quantity of flour and about one-quarter oz. of salt per lb. of suet and flour.
Moisten with just enough water to make a thick paste of [387] ]about the same consistence as brioche-paste. Cut this paste into portions weighing about one oz., and roll them into small balls. Put the latter in a sautépan containing some boiling beef cooking-liquor, which need not have been cleared of grease, and let them poach for one and one-half hours.
Now drain the dumplings, and arrange them around the meat with the garnish of carrots and turnips, as explained above.
[1167—COLD SALT BEEF]
Salt beef, served cold, constitutes an excellent sideboard dish for luncheons.
It need only be neatly trimmed all round, care being taken to preserve all the fat so highly esteemed by some. Indeed, a piece of cold salt fat is sometimes added to that already existing around and in the meat, in which case the extra quantity is fixed to the beef by means of a [hatelet].