Wyandot County Republican. [volume] (Upper Sandusky, Ohio) 1869-1903, 1872-06-06
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 a pound for
boiling meats, but corned-beef 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
the next day, and then bringing it to the
boiling point just before serving, For
rump- pieces this is a superior method. A
brisket or plate piece may be simmered
until the bones can be easily removed ;
then fold over the brisket-piece, forming
a square or oblong piece tie over it a
piece of muslin, place sufficient weight
ON top to press the parts closely together,
and set it where it will become cold.
This gives us firm, solid piece, which,
eaten in slices, is delightful "relish."
MINCED BEEF.-The brisket liquor,
when boiled down to 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
the meat firmly into a mold and pour
over the liquor lay over this fiat cover
that will fit closely, and place a heavy
weight upon it; when turned from the
mold, garnish with sprigs of parsley OF
celery. Serve with fancy pickles OF
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
cooking. This may be avoided almost
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 vel
with cold water and let it so remain ovel
night Tor for ten hours; change the watel
the next morning. When ready for boil
ing, remove the cabbage with skinner
and put it into liberal allowance of boil
ing water. From thirty to forty-five
minutes steady boiling is generally sufh
cient. Leave the pot uncovered, so as tC
prevent any dripping of water upon the
range, as this is one of the causes of ba6
odor. Add salt after the cabbage is ten
der, ten or fifteen minutes before remov
ing it from the fire. If cerned beef is
cooking at the same time, it is well tc
add some of the fat SKINNED off of the
liquor latter the impurities have been re
moved) to the boiling cabbage
half pint or more. A piece oi
beef-suet, size of an egg, will answer a:
we'll 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 Gi
preferred). Cabbage in this way is palata
BILE and digestible-a much more inviting
dish than when cooked by the old method
Never cook cabbage with salt meat. 1t is
always good slde-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 ad
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.-Hedrth and Home.