Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 147

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For boiling, there is no piece of corned beef so good, and so profitable, as the round. A large round is always better and more tender than a small one, if the ox has been well fed. A small round of beef is generally tough. In buying it, see that it looks and smells well, as sometimes beef is not salted till it begins to taint; and then it is done, with a view of disguising its unwholesome and disgusting condition, which, however, will immediately be manifest as soon as it is put on to boil, if not before. Every sort of food, the least verging on decomposition, is unfit for any thing but to throw away or bury. It is not necessary to buy always a whole round of beef. You can have it cut into a half, third part, quarter, or into as many pounds as you want. If very salt, lay it to soak in cold water the night before, or early in the morning. Half a round (weighing about fifteen pounds) will require about four hours to boil sufficiently. A whole round, double that time. It must boil very slowly. If it boils too fast at first, nothing will afterwards make it tender. The fire must be steady, and moderate, that the heat may penetrate all through, slowly and equally. The pot must be kept closely covered, unless for a minute when the scum is taken off, and that must be done frequently. The beef should, while boiling, be turned several times in the pot. It is much the best way to boil it without any vegetables in the same pot; they imbibe too much of the fat, particularly cabbage. Boil the cabbage by itself in plenty of water, having first washed it well, laid it a while in cold water, with the head downwards, and examined it well to see if there are no insects between the leaves. The leaves on the very outside, should be removed, and the stalk cut short. Tie a string round the cabbage to keep it from falling apart. Put it into a pot with plenty of cold water, and boil it an hour. Then take it out, drain it, and lay it in a pan of cold water, or place it under the hydrant, for the hydrant water to run copiously upon it.

When the cabbage is perfectly cold, wash out the pot in which it was parboiled, or put it into another quite clean one, and boil it another hour. Then take it up, and keep it warm till wanted. Before you send it to table, lay some bits of nice fresh butter between the inside leaves, and sprinkle on a little pepper. This is much nicer than preparing what is called drawn or melted butter to pour over the cabbage, and far more wholesome. Drawn butter is seldom well made, being frequently little more than a small morsel of butter, deluged with greasy water; and sometimes it is nearly all flour and water. Cabbage cooked as above will be found excellent, and be divested of the cabbage smell which is to many persons disagreeable.

Carrots are also an usual accompaniment to corned beef. They should be washed, scraped, cut into pieces, and split, if very large; put into boiling water, and cooked, according to their size, from one hour to two hours. Before taking them up, try with a fork if they are tender throughout. When done, they are best cut into slices, a little cold butter mixed with them, and put into a deep dish, to be helped with a spoon.

Parsnips may be dressed in the same manner.

For a plain family dinner, corned beef, cabbage, and carrots, cooked exactly as above, with, of course, the addition of potatos, will, on trial, be found excellent.

Corned beef stewed very slowly, in a small quantity of water, (barely sufficient to cover the meat,) well skimmed, and with the vegetables done separately, is still better than when boiled. Mustard is a good condiment for corned beef—so is vinegar to the cabbage. Pickles, also; French mustard is very fine with it.

Next to the round, the edgebone is the best piece for boiling. The brisket or plate is too fat, and should only be eaten by persons in strong health, and who take a great deal of exercise. No fat meat should be given to children. Indeed there is generally great difficulty in making them eat it. They are right, as it is very unwholesome for them, unless the very leanest bits are selected from among the mass of fat.

Have tarragon vinegar on the table to eat with corned beef and cabbage.