Corned beef is often spoiled through ignorance of the right way to cook it. In the first place it is well to note that small and moderate-sized pieces require about the same time for cooking. Wash off the brine from your piece, and into a kettle having enough boiling water to well cover it drop the beef. When the scum begins to rise, as the meat heats through, skim it off, and after the meat has begun to boil, move the kettle to the back part of the stove. Keep it gently boiling four or five hours — usually the longer time — and when the meat is done lift it into an earthen jar or wooden bowl, pour over its liquor, and let it grow cold. This treat- ment makes a great difference in the taste of cold corned beef. The beef that is taken from its liquor and allowed to grow cold in the air is apt to be dry and tasteless, when the same piece would be sweet and wholesome if kept in its liquor and allowed to absorb the juices its liquor contains. If the meat is to be pressed, it can be as easily pressed in its liquor, by laying a plate and weights upon it, as out of its liquor. If some of the corned beef is to be eaten hot, serve it hot and then place to cool the remainder in its liquor. An authority of to-day insists that by putting an un- peeled onion in the water in which corned beef is boiling, the meat is made more juicy and tender. CORNED BEEF HASH Chop cold corned beef quite fine, and chop, not so fine, potatoes cooked the day before, and therefore firm and cold. Take two pint cups of chopped meat and three and a half pint cups of chopped potatoes. Put them in a saucepan with enough hot water to show through the hash, add a piece of butter the size of an egg✪ Corned Beef Hash, also salt and pepper to taste, and BEEF AND VEAL 85 cook gently, allowing the hash to brown upon the bottom of the iron saucepan and scraping up the browned hash to let other parts brown. When done add one slightly heaping teaspoon of mustard, which has been mixed rather thick with water, salt, and a little sugar. Serve very hot and quite dry. BEEF HASH Beef hash is not best made from cold roasts and other cold meats. To succeed you need to have a fresh round steak and prepare as follows: Cut off some of the fat, put into a hot iron frying-pan. When the fat has fried out take out the suet remnants and put the steak in the frying-pan. Season a very little with salt and pepper, and have enough fat to prevent the meat sticking to the pan. Turn the steak from side to side until done. Be careful not to let the juice burn. If there is too much juice the meat will not brown. Pour off the juice and save it to add to the chopped meat. Brown the steak lightly and cook just done. Take it from the fire, cut all gristle and fat off, and chop quite fine. Turn into a pan until you have chopped the potatoes, which should have been cooked tender the day before. To chop, they must be cold and firm. Chop the potatoes rather coarse. When ready set the frying-pan on a table. It is a mistake to prepare food over a heated stove. Take two pint cups of chopped meat, put into the frying-pan, add three pint cups and a half of chopped potatoes. Next three pint cups and a half of cold water — about enough water to be even with the chopped hash. Stir with a spoon. Next add carefully pep- per and salt.

AI-modernized reading of the original text

Corned beef is often spoiled through ignorance of the right way to cook it. In the first place it is well to note that small and moderate-sized pieces require about the same time for cooking. Wash off the brine from your piece, and into a kettle having enough boiling water to well cover it drop the beef. When the scum begins to rise, as the meat heats through, skim it off, and after the meat has begun to boil, move the kettle to the back part of the stove. Keep it gently boiling four or five hours — usually the longer time — and when the meat is done lift it into an earthen jar or wooden bowl, pour over its liquor, and let it grow cold. This treatment makes a great difference in the taste of cold corned beef. The beef that is taken from its liquor and allowed to grow cold in the air is apt to be dry and tasteless, when the same piece would be sweet and wholesome if kept in its liquor and allowed to absorb the juices its liquor contains. If the meat is to be pressed, it can be as easily pressed in its liquor, by laying a plate and weights upon it, as out of its liquor. If some of the corned beef is to be eaten hot, serve it hot and then place to cool the remainder in its liquor. An authority of today insists that by putting an unpeeled onion in the water in which corned beef is boiling, the meat is made more juicy and tender. CORNED BEEF HASH Chop cold corned beef quite fine, and chop, not so fine, potatoes cooked the day before, and therefore firm and cold. Take two pint cups of chopped meat and three and a half pint cups of chopped potatoes. Put them in a saucepan with enough hot water to show through the hash, add a piece of butter the size of an egg, also salt and pepper to taste, and cook gently, allowing the hash to brown upon the bottom of the iron saucepan and scraping up the browned hash to let other parts brown. When done add one slightly heaping teaspoon of mustard, which has been mixed rather thick with water, salt, and a little sugar. Serve very hot and quite dry. BEEF HASH Beef hash is not best made from cold roasts and other cold meats. To succeed you need to have a fresh round steak and prepare as follows: Cut off some of the fat, put into a hot iron frying-pan. When the fat has fried out take out the suet remnants and put the steak in the frying-pan. Season a very little with salt and pepper, and have enough fat to prevent the meat sticking to the pan. Turn the steak from side to side until done. Be careful not to let the juice burn. If there is too much juice the meat will not brown. Pour off the juice and save it to add to the chopped meat. Brown the steak lightly and cook just done. Take it from the fire, cut all gristle and fat off, and chop quite fine. Turn into a pan until you have chopped the potatoes, which should have been cooked tender the day before. To chop, they must be cold and firm. Chop the potatoes rather coarse. When ready set the frying-pan on a table. It is a mistake to prepare food over a heated stove. Take two pint cups of chopped meat, put into the frying-pan, add three pint cups and a half of chopped potatoes. Next three pint cups and a half of cold water — about enough water to be even with the chopped hash. Stir with a spoon. Next add carefully pepper and salt.

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