Corned beef should alway be boiled. (See No. 1.) Corned beef will take longer to boil than ordinary fresh meat.

Tinned Corned Beef

One of the best meats preserved in tins is corned beef. The tin should be opened by cutting off the biggest end. Corned beef preserved should be cut thin with a very sharp knife. It makes excellent sandwiches. (See Sandwiches).

Curried Beef

A very nice way of using up odds and ends of cold beef is to curry it. For instance, the remains of the end of a sirloin of beef. If the beef is coarse-grained, shred the meat with a couple of forks; then warm up in some curry sauce. (See Curry Sauce.) Don't let the beef be too long warming up, as it is already sufficiently cooked. Serve some rice, in a separate dish, or the curry can be placed in a border of boiled rice.

Beef Dripping

This is excellent for making toast, and should be carefully preserved, as it is both wholesome and nourishing. It is not so good for frying purposes as lard, and should be used, where economy is a consideration, as much as possible for making dripping-crust for pies, etc.

Beef Gravy

Gravy beef is a name used for shin of beef or leg of beef, so called because it is used for making gravy and soups. Gravy beef is, of course, very useful, but where extract of meat can be obtained, is not essential where economy is a consideration. It is often wanted for beef tea. Gravy beef should be fresh killed, and as much as possible perfectly free from fat.