Boiled Corned Beef

Wash a piece of beef weighing ten pounds; put it into two gallons of cold water; when it comes to a boil, skim carefully and boil very slowly six hours. Some boil all kinds of vegetables in the same pot; but there is this objection to this method; you lose the distinctive flavor of each vegetable, and the beef is flavored with the vegetables, which is very unpleasant when it is cold. The vegetables to serve with corned beef are potatoes, cabbage, beets, turnips, parsnips, carrots. When the beef is simply for one hot dinner, the part of the beef is not of so much consequence; but when it is to be pressed, there should be care taken in the selection of the piece to boil. The brisket, the flank, and the thin part of the ribs are the best parts to press. Boil as before directed, and take out the bones, lay the meat On a large platter, and place a tin sheet upon it; on the sheet place a weight, and set in a cool place. When ready to use it, trim the edges, and use the trimmings for meat hash. This makes a nice dinner with baked potatoes, squash, turnip, and macaroni.

Boiled Salt Tongue

Soak the tongue over night; in the morning put on to boil in six quarts of cold water, and boil slowly six hours if the tongue is large; if not, five will answer. Take it from the boiling water and throw it into cold water, and peel the skin off. Set away to cool. For dinner, use the same vegetables as for cold corned beef. The roots will make a nice hash.

Boiled Fresh Tongue

Wash and put into four quarts of boiling water, with a large handful of salt. Boil slowly six hours, if large. When done, throw into cold water, and skin the same as the salt tongue. The water in which all meats are boiled should be saved until cold, and the fat should be taken off and clarified. The liquor should never stand in iron kettles, as it rusts them.

Boiled Plank Of Beef

This is a part of the beef that many persons think almost useless; but by being properly prepared it makes an elegant dish. Wash the flank, and make a dressing as for turkey, and spread over it, first having salted and peppered it well, then roll up and tie. Wind the twine round it several times, to keep it in place; then sew in a cloth kept for that purpose Put a small plate in the pot, and put in the meat; then pour on about six quarts of boiling water, and boil gently six hours. When done, remove the cloth, but not the twine until stone cold; then cut into thin slices, and you will have alternate layers of meat and dressing. This is a very nice dish for breakfast or tea.

Boiled Ham

Have a coarse hair brush for cleaning hams, as it is impossible to get them clean by simply washing them. If the ham will not fit in the pot, cut off the knuckles, which will cook in two hours. Cover with cold water, and boil. A ham weighing twelve pounds will require five hours. When cooked, take up and put into a baking pan, to skin. Have a basin of cold water, into which dip the hands; then take the skin between the fingers, and peel as you would an orange. Roll a cracker and sift it over the ham, then set in the oven thirty minutes. Save the liquor in which it has been boiled, and skim the fat for soap grease.