Boiled corned beef
Soak for an hour in cold water. Put over the fire in plenty of cold water. Put into the pot with it a peeled carrot and a small onion, and for a gallon of water a tablespoonful of vinegar. Cook slowly, allowing twenty-five minutes to the pound if very salt, or if the meat has lain in the brine for some weeks. Let it lie in the liquor for half an hour after it is done. Lift it then, trim away ragged edges, lay on a hot dish and wash all over with butter in which has been beaten the juice of half a lemon.
Strain a cupful of the liquor; stir into it a tablespoonful of butter rolled in one of flour, boil two minutes and add a great spoonful of minced pickles, or of capers. Some like to use pickled onions for this purpose.
Send around horseradish and mustard with it.
When it leaves the table put a plate with a heavy weight upon it, and leave thus all night.
VEAL
Roast leg of veal
Wipe a leg of veal with a damp cloth and place it in a covered roaster. Dash a cupful of boiling water over the meat, cover it closely and cook at the rate of twenty minutes to the pound. Half an hour before the meat is taken from the oven remove the cover from the roaster, baste the meat with the gravy in the pan, and brown.
Shoulder of veal
This may be roasted, like the leg, but is better for having the bone removed, and the cavity thus left filled with a forcemeat made of bread-crumbs and chopped ham, seasoned to taste.