The Toronto Cook Book

Wash meat in cold water. Put it in a large kettle and cover with cold water. Simmer gently for two hours. In meantime, remove the outside leaves from a hard white head of cabbage, cut it into quarters, and soak in cold water for one hour. After the meat has been simmering two hours, add cabbage and simmer one and one-half hours longer. When done put the meat in the centre of a large dish with the cabbage around it. May be served with tomato or horseradish. Boiled Ham with Currant Sauce Put into hot spider one-half glass currant jelly, one teaspoon butter, one-half saltspoon pepper. Melt, and when very hot put in thin slices of boiled ham and just heat through. Boiled Fresh Beef Boil fifteen minutes to the pound, or longer, depending upon the shape and quality of the piece. Cleanse the meat. Put it into a pot of boiling water, rather more than enough to cover it. Cover, bring the pot to a boil quickly, and let it boil for ten or fifteen minutes; then set it back on the stove to simmer until the meat is cooked. Remove the scum as it rises. The scum commences to rise just before boiling, and if it is not carefully taken off, it will fall back, adhere to the meat, and injure and disfigure it. While boiling turn the beef several times. If the water needs replenishing use boiling water. A short time before the meat is done put into the pot one teaspoon of salt for every five pounds of meat; one bay leaf to every pound of meat may be put into the pot of water with the meat. If carrots, turnips, or potatoes are to be cooked with the meat, prepare them as directed under Rules for Cooking Vegetables. Put carrots and turnips, sliced, in the pot one to one and a half hours, potatoes twenty to thirty minutes, before the meat is cooked. When cooked take up the meat and vegetables, drain, and serve them separately or in the same dish, the vegetables around the meat. Carrots alone are an excellent accompaniment to boiled beef. The vegetables may be boiled separately from the meat, but will not be as well flavored. The liquor may be served with the meat and vegetables or used for making stock or soup, or for hashes, stews, gravies, etc., instead of water; if boiled in an iron pot and to be kept for any of the above uses, it must be poured into a tin or earthern vessel and kept in a cool place. When cold, remove the fat from the top and save for frying, etc. Meats, Fowl, Entrees, Gravies and Fillings 285 New England Boiled Dinner Remove bone from four pounds of corned beef (cut from round), tie meat closely, put in deep pot, cover with water, add one teaspoon salt, one-half spoon pepper, and boil quickly, removing all scum. When no more scum rises, put in following vegetables, peeled and cut in slices two inches thick: — Two carrots, four beets, four white turnips, six small onions, one yellow turnip, one large head celery, cut in two-inch lengths. Simmer slowly two hours. Place meat, when done, in centre of platter, arrange vegetables around, and pour a little of the gravy over all. More gravy may be served in boat, with a dish of boiled potatoes. How to Cook Pig's Feet