European and American cuisine

Corned Beef— How to boiL— Wash the meat well, place it over the fire with cold water, carefully remove the scum as it rises to the surface of the water, boil it slowly (allowing ½ hour for each pound). If a large piece of corned beef is to be cooked, it is a good plan to boil it the day before (a piece of 12 pounds will take fully 6 hours' boiling) ; let it get cold in the liquor, then take it out The next day, if the meat is to be served hot, put the liquor over the fire, and when it boils put in the meat ; let it remain ½ hour without boiling, then serve. Boiled vegetables are generally served with corned beef, such as carrots and small white turnips, and laid around it. The vegetables may be boiled in the corned-beef liquor or separate. Corned Beef with Suet Dumplings.— Boil a piece of corned beef as directed in foregoing recipe. Prepare the dumplings of ⅜ cup fine-minced suet, 2 cups prepared flour, 1 egg, ½ cup cold water, mix all well together into a stiff dough ; cut with a tablespoon dumplings from this, and boil with the corned beef. As soon as the dumplings are done, they must be removed immediately with a skimmer (this may be known by cutting one through — if dry inside, it is done ; if not, a little more boiling is necessary. Time for boiling is from 4 to 6 minutes). Remove the meat to a hot dish, and lay the dumplings around it. Small boiled carrots and white turnips may also be boiled in the beef liquor and served with the meat. Send horseradish sauce to table with it. Corned beef may also be served with cauliflower (see Cauliflower). 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 ⅛ 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 Rouladen, 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, ⅛ 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 ounce butter in a saucepan,add 1 heaping tablespoonful fine-chopped onion, cook 6 minutes without browning ; add the bread, stir and cook 3 minutes; then remove. When cold mix it with the finely-chopped 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 1½ hour.