To boil corned beef, first wipe it thoroughly and roll and tie it. Then put it into a kettle, cover it with boiling water, and set it over the fire. When it comes to the boiling point, skim off the scum that forms on the top. Cook at a low temperature until the meat is tender enough to be pierced easily with a fork. Then place the meat in a dish or a pan, pour the broth over it, put a plate on top that will rest on the meat, and weight it down with something heavy enough to press the meat into shape. Allow it to remain thus overnight. When cold and thoroughly set, remove from the pan, cut into thin slices, and serve.
65. BOILED DINNER.--Corned beef is especially adaptable to what is commonly termed a boiled dinner. Occasionally it is advisable for the housewife to vary her meals by serving a dinner of this kind. In addition to offering variety, such a dinner affords her an opportunity to economize on fuel, especially if gas or electricity is used, for all of it may be prepared in the same pot and cooked over the same burner.
BOILED DINNER
(
Sufficient to Serve Six
)
- 3 lb. corned beef
- 1 c. sliced turnips
- 1 small head of cabbage cut into eighths
- 1 c. sliced potatoes
- Pepper and salt
- 1 c. sliced carrots
Cook the corned beef in the manner explained in Art. 64. When it has cooked sufficiently, remove it from the water. Into this water, put the cabbage, carrots, turnips, and potatoes; then add the salt and pepper, seasoning to taste. Cook until the vegetables are tender. Remove the vegetables and serve them in vegetable dishes with some of the meat broth. Reheat the meat before serving.