Little pickles are a pretty garnish for corned beef, with or without the vegetables.
Corned Beef to serve Cold (Mrs. Gratz Brown).
If it is too salt, soak it for an hour in cold water, then put it over the fire, covered with fresh cold water, four or five cloves (for about six pounds of beef), and three table-spoonfuls of molasses. Boil it slowly. In an hour change the water, adding five more cloves and three more table-spoonfuls of molasses. In two hours more, press the beef, after removing the bones, into a basin rather small for it; then, turning it over, place a flat-iron on top. When entirely cold, the beef is to be sliced for lunch or tea.
Beefsteak Stewed.
Never use a choice steak for a stew. Stewing is only a good way of cooking an inferior steak. The meat from a soup-bone would make a very good stew.
Put ripe tomatoes (peeled and cut) into a stew-pan; sprinkle over pepper and salt. Let them cook a little to make some juice; put in the pieces of beef, some little pieces of butter mixed with flour, two or three cloves, and no water. Let it stew until the meat is quite done. Then press the tomatoes through a sieve. Serve all on the same dish.
Beefsteak Rolled.
Procure a round steak, spread over it a layer of almost any kind of force-meat. An ordinary bread, onion, thyme, or parsley dressing, used to stuff turkeys, is very good. Begin, then, at one end of the steak, and roll it carefully; tie the roll to keep it in shape. Bake it in the oven as you would a turkey, basting very often. Make a gravy of the drippings, adding water, flour, and a little butter mixed; season with pepper and salt, strain, skim off the fat, and pour it around the meat when served. Slice it neatly off the end when carving.
Beef Roll (Cannelon de Bœuf).
