American citizen. [volume] (Canton, Miss.) 1864-1890, 1872-06-08
Boiled COrned.Beef and Cabbage.

To Boil CoRNED-BEEF.-If the piece
is very salt, let it soak over night. If
young beef, and properly corned, this is
unnecessary. For boiling, pour cold
water over it after washing off the salt,
letting the meat be well covered. The
rule is twenty-five minutes to pound for
boiling meats, but corned-bee should
never be boiled; it should only simmer,
by being placed on part of the range
where the Simmering can be uninterrupt-
ed from four to six hours, according to
the size of the piece. If it is to be served
cold, let the meat remain in the liquor
until cold. Tough beef can be made ten
der by letting it remain in the liquor until
tho ..e,.t day -H.aA 4l.s.2 hrinrinr If tn the
boiling point just before serving, For
rump- pieces this is superior method. A
brisket or plate piece may be simmered
until the bones can be easily removed
then fold over the brisket piece, forming
square or oblong piece tie over it a
piece of muslin, place sufficient weight
and set it where it will become cold.
This gives us firm, solid piece, which,
eaten in slices, is a delightful "relish."
MINCED BEEF.--The brisket liquor,
when boiled down to a small quantity,
may be saved to pour over finely-minced
scraps and pieces of beef. Season to the
taste with pepper or sweet-herbs !; press
over the liquor ; lay over this a flat cover
that will fit closely, and place a heavy
weight upon it when turned from the
mold, garnsh with sprigs of parsley or
celery. Serve with fancy pickles
French mustard
BOILED CABBAGE.-In many house
holds this vegetable is classed among for
hidden indulgences, on account of the
disagreeable odor arising from it while
mo hn dnd al
altogether by the following careful mode
of preparation. Quarter the cabbage and
remove the hard stalk, wash well, and cut
as for very coarse cold slaw; cover well
with cold water and let it so remain over
night Tor for ten hours); change the water
the next morning. When ready for boil
ing, remove the cabbage with a skinner
and put it into liberal allowance of boil
ing water. From thirty to forty-tive
minutes steady boiling is generally suffi-
cient. Leave the pot uncovered, so as to
prevent any dripping of water upon the
range, as this is one of the causes of bad
odor. Add salt after the cabbage is ten
der, ten or fifteen minutes before remov
ing it from the fire. If corned beef is
cooking at the same time, it is well to
add some of the fat skinned off of the
liquor latter the impurities have been re-
moved) to the boiling cabbage-a
half pint or more. A piece of
beef-suet, size of an egg, will answer as
well when there is none of the corned
beef liquor at hand. The Jersey Wake
| field, Flat Dutch, and Drumhead Savoy
are choice varieties, each in its season.
Cabbage must be SO thoroughly cooked
that you can mash it easily with the blade
of knife. Put it in colander and press
out the water well. Season more, if nee
essary, with salt, butter and pepper Gf
preferred). Cabbage in this way is palata-
bic and digestible-a much more inviting
dish than when cooked by the old method.
Never cook cabbage with salt meat. 1t is
always good sIde-dish with corned meats.
The fact of cabbage being so often poorly
prepared, and the corned beef badly cured
and cooked, has brought them both into
disrepute. For those who prefer having
the cabbage more in shape, we would adj
wise them to halve the cabbage, remove
the hard stalk, and throw boiling water
over it, so as to get rid of all insects, then
plunge it briskly into cold water; tie the
cabbage in thin netting or muslin and
boil for longer time than when it is cut
finely.-He0rM and Home.