Miss Corson's practical American cookery and household management

Choose about seven pounds of the navel end of the brisket of corned beef; wash it well in plenty of cold water ; put it over the fire in a large pot containing sufficient cold water to cover the beef, and let it slowly approach the boiling point, removing all scum as it rises. The beef can either be left flat, or the bones be taken out and a compact roll be made of it, secured by a string. Boil the beef steadily and gently for four hours after it begins to boil ; it may then be served hot, or may be pressed until cold before it is used. Cabbage is usually served with corned beef; cooked according to directions given among the vegetable recipes, it is excellent ; or it may be boiled with the beef, only it should not be boiled longer than just time enough to make it tender, which is less than half an hour usually. MUSTARD SAUCE. Mustard sauce made as follows is good with the beef : — After the beef has been boiling for two hours, take a pint of the broth from it to use for sauce. Peel and chop a bunch of chives, a shallot, or two or three small green REMOVES (RELEVÉS). 339 onions, and put them over the fire in a pint of broth to boil for half an hour ; then add a level tablespoonful of dry mustard, a gill of vinegar, and a high seasoning of salt and pepper ; stir the sauce until it is thoroughly incorporated, and then keep it hot until it is required for the beef. BEEF'S HEART, CORNED. After washing and trimming a beef's heart, soak it for two days in a brine made as follows : Dissolve salt in cold water until an egg will float on its surface, then place this brine over the fire, let it boil once, skim it clear, and then cool it. Pour the cold brine over the heart, and let it stand for two days covered from the light and air. Wash the heart in cold water, put it over the fire with enough more cold water to cover it, and a red pepper or a teaspoonful of peppercorns, and boil it gently for about three hours, or until it is quite tender, cooking it very slowly and steadily. After putting the heart to boil, carefully wash six medium-sized beets, without closely trimming their roots or stalks, and put them over the fire in a large pot of boiling water without salt ; boil them steadily for three hours, and then skim them by rubbing them in a wet cloth, and keep them hot in a covered dish near the fire, dressing them with a tablespoonful of butter, a saltspoonful of salt, and a dust of cayennepepper. Half an hour before the heart is done, peel a quart of potatoes, and boil them in salted boiling water until they are tender enough to pierce with a fork; then drain the water off them, cover them with a folded towel to retain the steam, and place the saucepan containing them on the back of the stove to keep them warm until the heart is done. When the heart is cooked, put it oh a hot platter, arrange the beets and potatoes around it, and serve it hot. PICKLED BEEF'S TONGUES.