Notwithstanding that this dish has fallen into ill-repute with many people, it may be prepared so as to be both palatable and nutritious for those who exercise freely. It is more suitable for cold seasons. The most healthful and economical way, though perhaps not the old-fashioned way, is to boil the beef the day before.

Four pounds of corned beef, two or three beets, a small cabbage, two small carrots, one small white French turnip, six or tight potatoes of uniform size, and one small crooked-neck squash.

Wash and soak the corned beef in cold water, and put it on to boil in fresh cold water; skim, and simmer until tender, but not long enough for it to fall to pieces. Let it cool in the liquor in which it was boiled. Put it into a flat shallow dish, cover it with a board, and press it. Remove all the fat from the meat liquor, and save it to clarify for shortening. Save the meat liquor, but do not let it stand in an iron kettle or tin pan. Boil the beets the day before, also, and cover them with vinegar. The next day prepare the vegetables: Wash them all, scrape the carrots, and cut the cabbage into quarters; pare the turnip and squash, and cut into three-quarter-inch slices, and pare the potatoes. Put the meat liquor on to boil about two hours before dinner time; when boiling, put in the carrots, afterward the cabbage and turnip, and half an hour before dinner add the squash and potatoes. When tender, take the vegetables up carefully; drain the water from the cabbage by pressing it in a colander. Slice the carrots. Put the cold meat in the centre of a large dish, and serve the carrots, turnips, and potatoes round the edge, with the squash, cabbage, and pickled beets in separate dishes; or serve each vegetable in a dish by itself. This may all be done the same day if the meat be put on to boil very early, removed as soon as tender, the fat taken off, and the vegetables added to the boiling meat liquor, beginning with those which require the longest time to cook. This will depend very much upon their freshness. But whichever way the dish is prepared, boil the beets alone, remove the meat and fat before adding the vegetables, and serve each as whole and daintily as possible. The next morning use what remains of the vegetables as a vegetable hash.

Vegetable Hash

Equal parts of cabbage, beets, and turnips, and as much potato as there is of all the other vege-tables. Chop all very fine; add a little salt and pepper , put a spoonful of drippings in the frying-pan, and when hot add the hash, and cook slowly until warmed through.

Tongue In Jelly

Wash a fresh tongue, and skewer the tip to the root. Cook until tender in boiling salted water; remove the skin; trim and tie it in good shape. Season two quarts of soup stock highly with salt, pepper, herbs, and wine or lemon. Clear it with eggs, and stiffen with the proportion of Cox's gelatine, as given for Aspic Jelly. Pour a little jelly into a mould; when cool, lay in the cold tongue, and add the remainder of the jelly slowly.

Smoked Tongue

Smoked tongues are much more palatable, though not so economical as when fresh. Bend the tip of the tongue around, and tie it to the root. Put it in cold water and place over the fire. When the water boils, pour off the water, and put it on again in cold water. Boil until tender, or about two hours. Remove the skin, roots, and fat. Pour a white sauce over the tongue, and serve it hot; or serve it cold with a salad dressing. Tongues may also be braised (see Braised Beef, page 224) and served hot or cold.

Lyonnaise Tripe

Tripe should always be boiled twenty to thirty minutes before cooking, or it will be tough.

Cut the tripe in small pieces; boil twenty-five minutes, and drain. Fry one tablespoonful of chopped onion in one heaping tablespoonful of butter till yellow. Add the tripe, one tablespoonful of vinegar, and one tablespoonful of chopped parsley, salt and pepper to taste. Simmer five minutes, and serve plain or on toast.

Broiled Tripe

Boil the tripe twenty minutes; dry it, spread with soft butter, salt, and pepper, and broil until brown.

Tripe In Batter

Boil the tripe twenty minutes. Cut in pieces two inches square, dip in batter, and fry in salt pork fat in a frying-pan.


One egg, one quarter of a cup of water, one tablespoonful of vinegar, one teaspoonful of salt, and flour to make almost a drop batter.


Soak ten minutes in boiling water to draw out the blood. Drain; remove the thin skin and veins. Cut into pieces for serving. Season with salt and pepper; roll in flour, and fry in salt pork or bacon fat. Drain, and serve with a brown gravy, seasoned with onion, lemon juice, or vinegar. Or spread with butter, and broil, and season with salt, pepper, and butter.


Beef and sheep's kidneys are often recommended for food on account of their cheapness. Epicures are fond of them. The taste for them is an acquired taste, which it is not desirable to cultivate. The latest decision of physicians is that they are not suitable to eat; as "from their constant use in the animal system as excretory organs, - organs which separate from the blood that which, if it remained in the blood, would poison the system, -they are often liable to become diseased."