Wash the meat thoroughly in cold water, chang-
ing the water two or three times. Put it into a pot
of cold water, enough to cover it. Cover; boil
steadily and gently until tender ; remove the scum
as it rises. While boiling turn the beef several
times. If the meat is to be served hot drain it, but
if it is to be served cold, let it cool in the liquor in
which it was boiled; keep the pot covered. When
cold take the meat out and place it between two
dishes, with a heavy weight on the upper dish;
leave it for one hour or until the liquor is pressed
out of the meat. Empty the liquor as it escapes.
Many vegetables, such as cabbage, carrots, tur-
nips, and potatoes are improved in flaA^or if boiled
98 MANUAL FOR ARMY COOKS.
with corned beef. The liquor may in cold weather
be kept a day and used to boil vegetables. If it
has been boiled in an iron pot it should be poured
off into a tin or earthen vessel and kept ii^ cool
place.
CORNED BEEF AND CABBAGE.
Wash meat in cold water. Put it in a large ket-
tle and cover with cold water. Simmer gently for
two hours. In meantime, remove the outside leaves
from a hard white head of cabbage, cut it into
quarters, and soak in cold water for one hour. After
the meat has been simmering two hours, add cab-
bage and simmer one and one-half hours longer.
When done put the meat in the center of a large
dish with the cabbage around it. May be served
with tomato or horse-radish.
NEW ENGLAND BOILED DINNER.
Remove bone from eight pounds of corned beef✪ Corned Beef and Cabbage (cut
from round), tie meat closely, j)ut in deep pot, cover
with water, add one teaspoonful salt, one-half salt
spoonful pepper, and boil quickly, removing all
scum. When no more scum rises, put in following
vegetables, peeled and cut in slices two inches thick :
2 carrots, 4 beets. 1 yellow turnip.
4 white turnips. 1 large head celery, cut
6 small onions. in 2-inch lengths.
Simmer slowly two hours. Place meat, when
done, in center of platter, arrange vegetables around,
and pour a little of the gravy over all. More gravy
may be served in boat, with a dish of boiled potatoes.
BRINE TO CORN MEATS.
16 gallons water. 16 quarts salt.
1 pound saltpeter. 3 pounds best browTi suga✪ Brine to Corn Meatsr.
Boil the whole together for ten or fifteen minutes,
stirring it well. Remove the scum as it rises. When
MANUAL FOR ARMY COOKS. 99
cold it is roady for use. Cleanse tlie meat, put it
into the brine, x)lace a weight on it to keep the meat
submerged. The weight must be of such a kind
that the salt will not act on it.
The meat will be cured in eight days. When the
brine has been used for four picklings, boil and skim
it again. When cold it is fit for use. This may be
repeated three times before fresh brine is needed.
Brine is fit for use so long as it will bear up an egg
or a potato.
BROWNED FLOUR✪ Browned Flour.
Useful to thicken gravy and darken it. Set flour in
a hot oven or over a moderate fire, and stir continually
until it is parched brown. Do not scorch it. Keep
in a closely corked bottle -or jar for future use.
When to be used it should first be blended with a
little stock, beef dripping, or #ater.
GRAVY FOR BAKED MEATS. • ✪ Gravy for Baked Meats
Page 40 · 5 recipe records on this page
Presented as published in 1896. 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
Wash the meat thoroughly in cold water, changing the water two or three times. Put it into a pot of cold water, enough to cover it. Cover; boil steadily and gently until tender ; remove the scum as it rises. While boiling turn the beef several times. If the meat is to be served hot drain it, but if it is to be served cold, let it cool in the liquor in which it was boiled; keep the pot covered. When cold take the meat out and place it between two dishes, with a heavy weight on the upper dish; leave it for one hour or until the liquor is pressed out of the meat. Empty the liquor as it escapes.
Many vegetables, such as cabbage, carrots, turnips, and potatoes are improved in flavor if boiled
with corned beef. The liquor may in cold weather be kept a day and used to boil vegetables. If it has been boiled in an iron pot it should be poured off into a tin or earthen vessel and kept in cool place.
CORNED BEEF AND CABBAGE.
Wash meat in cold water. Put it in a large kettle and cover with cold water. Simmer gently for two hours. In meantime, remove the outside leaves from a hard white head of cabbage, cut it into quarters, and soak in cold water for one hour. After the meat has been simmering two hours, add cabbage and simmer one and one-half hours longer. When done put the meat in the center of a large dish with the cabbage around it. May be served with tomato or horse-radish.
NEW ENGLAND BOILED DINNER.
Remove bone from eight pounds of corned beef (cut from round), tie meat closely, put in deep pot, cover with water, add one teaspoonful salt, one-half salt spoonful pepper, and boil quickly, removing all scum. When no more scum rises, put in following vegetables, peeled and cut in slices two inches thick :
2 carrots, 4 beets. 1 yellow turnip.
4 white turnips. 1 large head celery, cut
6 small onions. in 2-inch lengths.
Simmer slowly two hours. Place meat, when done, in center of platter, arrange vegetables around, and pour a little of the gravy over all. More gravy may be served in boat, with a dish of boiled potatoes.
BRINE TO CORN MEATS.
16 gallons water. 16 quarts salt.
1 pound saltpeter. 3 pounds best browTi sugar.
Boil the whole together for ten or fifteen minutes, stirring it well. Remove the scum as it rises. When
cold it is roady for use. Cleanse tlie meat, put it into the brine, place a weight on it to keep the meat submerged. The weight must be of such a kind that the salt will not act on it.
The meat will be cured in eight days. When the brine has been used for four picklings, boil and skim it again. When cold it is fit for use. This may be repeated three times before fresh brine is needed. Brine is fit for use so long as it will bear up an egg or a potato.
BROWNED FLOUR.
Useful to thicken gravy and darken it. Set flour in a hot oven or over a moderate fire, and stir continually until it is parched brown. Do not scorch it. Keep in a closely corked bottle or jar for future use. When to be used it should first be blended with a little stock, beef dripping, or water.
GRAVY FOR BAKED MEATS. •
Records on this page
Corned Beef and CabbageNew England Boiled DinnerBrine to Corn MeatsBrowned FlourGravy for Baked Meats