a lemon sliced, and a bouquet of herbs. Let the head boil
slowly for six hours, removing all scum that rises, and keep-,
ing it well covered. When the head is done, let it cool in
the water it has been boiled in ; then glaze and garnish it ;
Boar's Head, Garnished.
replace the tusks ; make eyes of the round end of the white
Of hard-boiled eggs and a bit of red beet for the pupil ;
garnish the dish, and serve it cold. Or garnish and decorate
it more elaborately, as shown in the accompanying engrav-
REMOVES {relev£s). 337
ing, which represents a boar's head garnished with holly and
aspic jelly, as a Christmas dish.
A NEW-ENGLAND BOILED DINNER.
Select a thick piece •of corned beef from the round,
weighing about six pounds ; wash it in cold water, and put
it over the iire in a large pot, with sufficient cold water to
cover it three or four inches ; set the pot where its contents
will slowly reach the boiling-point, and boil very gently for
four hours from the time it is first placed on the fire. After
the meat is put to cook, wash four large beets very carefully,
without breaking the skin or cutting off the stalks or roots,
and put them oven the fire to boil in another pot, in plenty
of actually boiling water. Then peel four large white turnips
and one large yellow turnip ; cut the latter in four pieces ;
scrape four carrots and four parsneps ; peel a dozen medium-
sized potatoes ; trim and wash a firm head of white cabbage,
cut its stalk out without breaking the leaves apart, and bind
it with broad tape to keep it whole while cooking. As fast
as the vegetables are prepared, lay them in plenty of cold
water until they are needed for cooking. If onions are used,
they should be boiled in a separate saucepan. Some fami-
lies like a dish of boiled squash mashed with pepper, salt,
and butter, served as part of a boiled dinner ; in the fall and
winter, pumpkin is often used like the squash.
When the meat begins to boil, the scum which rises to
the surface of the pot-liquor should be carefully skimmed
off, and a medium-sized red or green pepper✪ A New-England Boiled Dinner put into the
pot. As already indicated, the pot must be large enough
to hold both meat and vegetables; the vegetables, except
the beets and onions, are to be added to the meat in proper
succession, allowing sufficient time for each kind to cook.
The carrots, parsneps, and turnips will boil in about two
•hours; the cabbage and onions, in. one hour ; the potatoes,
338 PRACTICAL AMERICAN COOKERY.
squash, and pumpkin, in about half an hour. The beets will
boil in from two to four hours, according to their size ; they
are to be taken up when tender, their skins are to be rubbed
off with a wet towel, and then they are to be sliced and
covered with vinegar. They are generally served cold ; but
if they are liked hot, they can be heated at dinner-time, with
a litde salt, pepper, and butter.
When the boiled dinner is cooked, the meat is placed in
the middle of a large platter, and the vegetables, with the
exception of those specified for separate serving, are arranged
around it. A piece of salt pork is sometimes boiled with
the beef.
CORNED BEEF BRISKET. ✪ Corned Beef Brisket
Page 185 · 2 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
a lemon sliced, and a bouquet of herbs. Let the head boil slowly for six hours, removing all scum that rises, and keep-, ing it well covered. When the head is done, let it cool in the water it has been boiled in ; then glaze and garnish it ;
Boar's Head, Garnished.
replace the tusks ; make eyes of the round end of the white Of hard-boiled eggs and a bit of red beet for the pupil ; garnish the dish, and serve it cold. Or garnish and decorate it more elaborately, as shown in the accompanying engrav-
REMOVES (RELEVÉS). 337
ing, which represents a boar's head garnished with holly and aspic jelly, as a Christmas dish.
A NEW-ENGLAND BOILED DINNER.
Select a thick piece •of corned beef from the round, weighing about six pounds ; wash it in cold water, and put it over the iire in a large pot, with sufficient cold water to cover it three or four inches ; set the pot where its contents will slowly reach the boiling-point, and boil very gently for four hours from the time it is first placed on the fire. After the meat is put to cook, wash four large beets very carefully, without breaking the skin or cutting off the stalks or roots, and put them oven the fire to boil in another pot, in plenty of actually boiling water. Then peel four large white turnips and one large yellow turnip ; cut the latter in four pieces ; scrape four carrots and four parsneps ; peel a dozen medium-sized potatoes ; trim and wash a firm head of white cabbage, cut its stalk out without breaking the leaves apart, and bind it with broad tape to keep it whole while cooking. As fast as the vegetables are prepared, lay them in plenty of cold water until they are needed for cooking. If onions are used, they should be boiled in a separate saucepan. Some families like a dish of boiled squash mashed with pepper, salt, and butter, served as part of a boiled dinner ; in the fall and winter, pumpkin is often used like the squash.
When the meat begins to boil, the scum which rises to the surface of the pot-liquor should be carefully skimmed off, and a medium-sized red or green pepper put into the pot. As already indicated, the pot must be large enough to hold both meat and vegetables; the vegetables, except the beets and onions, are to be added to the meat in proper succession, allowing sufficient time for each kind to cook. The carrots, parsneps, and turnips will boil in about two •hours; the cabbage and onions, in. one hour ; the potatoes,
squash, and pumpkin, in about half an hour. The The beets will boil in from two to four hours, according to their size ; they are to be taken up when tender, their skins are to be rubbed off with a wet towel, and then they are to be sliced and covered with vinegar. They are generally served cold ; but if they are liked hot, they can be heated at dinner-time, with a litde salt, pepper, and butter.
When the boiled dinner is cooked, the meat is placed in the middle of a large platter, and the vegetables, with the exception of those specified for separate serving, are arranged around it. A piece of salt pork is sometimes boiled with the beef.
CORNED BEEF BRISKET.
Records on this page
A New-England Boiled DinnerCorned Beef Brisket