A good piece of beef well corned, then well boiled, is a most excellent dish.
Put it into the pot with enough cold water to just cover it. When it comes to a boil, set it on the back of the range, so that it will boil moderately. Too fast boiling renders meat tough, yet the water should never be allowed to cease boiling until the meat is done; skim often. Let it boil at least four or five hours, according to its size. It must be thoroughly done. In England, where this dish is an especial favorite, carrots are always boiled and served with the beef. The carrot flavor improves the meat, and the meat improves the carrot. Do not put the carrots into the pot, however, until there is only time for them to become thoroughly cooked before serving (about three-quarters of an hour). Serve the carrots around the beef.
In America, cabbage is oftener boiled with corned beef. This is very nice also. If cabbage is used, add at the same time one or two little red peppers. When about to serve, press out all the water from the cabbage, adding little pieces of butter. Serve the meat placed in the centre of the cabbage.
Little pickles are a pretty garnish for corned beef, with or without the vegetables.
CORNED BEEF TO SERVE COLD (_Mrs. Gratz Brown_).
If it is too salt, soak it for an hour in cold water, then put it over the fire, covered with fresh cold water, four or five cloves (for about six pounds of beef), and three table-spoonfuls of molasses. Boil it slowly. In an hour change the water, adding five more cloves and three more table-spoonfuls of molasses. In two hours more, press the beef, after removing the bones, into a basin rather small for it; then, turning it over, place a flat-iron on top. When entirely cold, the beef is to be sliced for lunch or tea.
Never use a choice steak for a stew. Stewing is only a good way of cooking an inferior steak. The meat from a soup-bone would make a very good stew.
Put ripe tomatoes (peeled and cut) into a stew-pan; sprinkle over pepper and salt. Let them cook a little to make some juice; put in the pieces of beef, some little pieces of butter mixed with flour, two or three cloves, and no water. Let it stew until the meat is quite done. Then press the tomatoes through a sieve. Serve all on the same dish.