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 one 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 beets, turnips, cabbage, parsnips, carrots and potatoes. 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 peice to boil, the brisket, the flank, and the part of the ribs, are the best parte 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 it in a cool place. When ready to use, trim the edges, and use the trimmings for meat hash. This makes a nice dinner with baked potatoes, squash, and macaroni.

How To Cook A Fillet Of Beef

The fillet is the under side of the loin of beef. the steaks cut from this part are called Porterhouse steaks. After it is trimmed and larded, put it into a small baking-pan, in the bottom of which are placed some chopped pieces of pork, and beef suet; sprinkle some salt and pepper over it and put a large ladleful of hot stock into the bottom of the pan, or it may be simply basted with boiling water. Half an hour (if the oven is very hot as it should be) before dinner, put it into the oven, baste it often, supplying a little hot stock if necessary.

How To Make The Mushroom Sauce

Take a ladleful of stock, free from grease, from the stock-pot; add to it part of the juice from the can of mushrooms; thicken it with a little flour and butter mixed; add pepper, salt, a few drops of lemon juice; now add the mushrooms, let them simmer a few minutes. Pour the sauce over the fillet of beef, and serve.

Breakfast Stew

Cut three-fourths pound of cold roast beef into small pieces, heat slowly with half a pint of cold water, one tablespoonful of Chili sauce, a teaspoonful of salt, and half a teaspoonful of pepper. Rub two tablespoonfuls of flour with some butter and a little of the hot gravy, add to the beef, let it cook until the flour is done, and then serve with bits of dry toast.

Boiled Salt Tongue

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

Dried Beef

The most common way of serving dried beef, is to shave it into thin slices or chips, raw; but a more savory relish may be made of it with little trouble. Put the slices of uncooked beef into a frying-pan with cold water, to freshen it; set it over the fire for ten minutes; when it comes to a boil, drain off the water and pour some milk on the beef - say to a pint of chipped beef, one quart of sweet milk. Thicken it with one-half cup of corn-starch or flour, a little butter and pepper, two well beaten eggs. Serve with baked potatoes for breakfast or supper. Fried ham is very nice prepared in this way.