European and American cuisine

Corned Beef and Cabbage. — The corned beef is boiled as in foregoing number. Remove the outside leaves of a nice head of cabbage, cut it into 4 pieces, place it in a saucepan of boiling water, add 1 tablespoonful sugar, and boil 1 hour ; drain in a colander, and return the cabbage to the saucepan, cover with corned-beef liquor, and boil till tender, which will take Vs hour. When the meat is ready to serve, remove to a heated dish ; drain cabbage in colander, and serve in separate dish with the meat. Beef Bouladen, No. 1. — Take 1½ pounds of beef from the upper round, cut it into 4 thin slices ⅛ of an inch thick, 7 inches long, 6 inches wide, season with ¼ tablespoonful salt, ½ teaspoonful pepper. Chop fine 4 ounces lean beef and 4 ounces fresh lean pork ; soak 2 slices bread in cold water 10 minutes, inclose it in a towel and press out all the water, then measure it ; there should be 1 cup. Melt 1 onnce butter in a saucepan, add 1 heaping tablespoonf ul fine-chopped onion, cook 6 minutes without browning ; add the bread, stir and cook 3 minutes; then remove. When cold mix it with the finechopped meat, season with 1 teaspoonful salt, ⅛ teaspoonful pepper, and ½ teaspoonful nutmeg; divide this forcemeat into 4 equal parts, place on each piece 1 portion of the forcemeat, spread it evenly over, then roll up lengthwise, tie 3 strings around each, and roll in flour. Place a wide saucepan with 4 ounces fine-cut suet over the fire, and fry till crisp ; then put in the rouladen, turn frequently, and fry till they become a nice brown all around ; then add 1 cupful soup stock or boiling water, also 1 fine-chopped onion, a few slices of carrots, cover and cook slowly lYs hour. When done, put the rouladen on a warm dish, remove the strings, also the fat from the gravy ; mix ⅛ tablespoonful cornstarch with a little cold water, add it to the gravy ; add suflicient boiling water or stock to make a creamy sauce, boil 5 minutes, then strain ; add a little beef extract and a small piece of butter ; pour a few spoonfuls over Beef Ragoût. — Procure 2½ pounds of beef from the neck of beef, cut it into 1⅛-inch pieces ; place a saucepan with 2 ounces butter over the fire, add 2 fine-cut onions, cook a few minutes, season the meat with 1 even tablespoonful seasoning salt, add it to the onions in saucepan, cover and cook over slow fire 2½ hours, adding a little water now and then. When the meat is tender, dust over 1 tablespoonful flour, mix well; then add 1 cupful broth, cook 10 minutes, and serve. Corned Beef. — The pieces of beef that are mostly used for corned beef are the rump, brisket, and plate.