The "fancy brisket" is considered the best cut of corned beef. It may be known by the "selvage" on the lower side and the absence of bones. It is close, fine-grained meat and requires longer cooking than other pieces that are corned. The second cut of the rattle rand (see chart) contains three distinct layers of lean and fat of salted beef. To cook, rinse the meat in cold water, tie, or skewer in shape, and put over the fire, covered with cold water; heat slowly to the boiling point. After boiling five minutes remove the scum and let simmer gently until tender. Five to eight hours will be required. Remove from the water, cover and keep hot, while pared potatoes and turnips are cooked in the liquid. Cook other vegetables, as beets, cabbage, and carrots, apart. If the meat it to be served cold, let partly cool in the liquid in which it is cooked. In this case do not cook the vegetables in the meat liquor.