The meat.
Bring to a boil and cook slowly, allowing the meat to cook thirty minutes to start and then twenty minutes to the pound, gross weight. Then remove the saucepan from the fire when the meat is cooked and allow the meat to cool in the liquid, with the lid removed. When cool, remove and place at once in the ice box. Serve cold.
Mutton may be corned like beef. The shoulder makes a delicious economical cut. Have the butcher bone the meat, but do not roll. Put in a pickle for six days. Remove and wash and then tie securely, and cook in the same manner as for corned beef.
OLD PHILADELPHIA STEWED KIDNEY
Wash and dry the kidney and cut into inch pieces; put on to boil in a pot of cold water; as soon as boiling point is reached, remove from the fire, turn in colander and drain, rinse in cold water and dry. Dust lightly with flour; put three tablespoons of shortening in a pot; when hot toss in the kidney, browning carefully; then add two cups of water, which must be boiling, and cook until the kidney is tender. Then season with salt and pepper, five tablespoons of catsup, three tablespoons of vinegar; add one tablespoon each of grated onion and fine chopped parsley. Serve on toast for breakfast.
MEAT PUDDINGS
Put sufficient cold meat through the chopper to measure three-quarters of a cup. Place in a mixing bowl and add
One cup of cold boiled rice,
One small onion, grated,