Boiled Corned Beef

Ingredients

• Six pounds of corned-beef
• twelve ounces of flour
• five ounces of beef-suet
• one-half teaspoonful of baking-powder
• one saltspoonful of salt
• one dozen small carrots
• one-half pint of cold water

Method

1. 1

   Place a large saucepan two-thirds full of cold water over the fire and put in the meat.

2. 2

   Bring to a boil and skim thoroughly.

3. 3

   Allow the beef to boil gently for fifteen minutes per pound, plus an additional fifteen minutes.

4. 4

   Add the washed and scraped carrots three-quarters of an hour before serving.

5. 5

   Mix the suet, flour, baking powder, and salt in a bowl, knead into a dry dough with water, and form into balls.

6. 6

   Add these to the boiling liquor with the beef twenty minutes before serving.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 19. The excerpt below is the record exactly as published.

Boiled corned-Beef. — Six pounds of corned-beef, twelve ounces of flour, five ounces of beef-suet, one-half teaspoonful of baking-powder, one saltspoonful of salt, one dozen small carrots, one-half pint of,cold water. Place over the fire a large saucepan two-thirds full of cold water and put into it the meat. Bring this quickly to the boiling point over a hot fire, and when it boils, skim thoroughly.. / When the albumen has all been displaced and the scum all taken off, draw the saucepan aside from the blaze, and allowing fifteen minutes to each pound of meat, and fifteen minutes over, let the beef boil gently until doiie. BOILED FOWL. 4I Meantime the carrots should be well washed and thinly scraped, and three-quarters of an hour before the meat will be ready for serving, throw them in to cook with it. When this is done, mix next, in a large bowl, the suet, finely chopped, and flour ; add to this the baking-powder and salt and knead into a dry dough with the water. Divide this dough into six or eight pieces, roll each piece into a small ball and throw them one by one into the boiling liquor with the beef twenty minutes before serving. Note — The dropping in of the balls of dough cools the boiling liquor and care should therefore be taken to wait an instant between the putting in of each one that the liquid may boil up, otherwise the balls will burst apart,making a very ugly combination. Beef suet should be used unless the dish prepared is designed for the sick as it mixes most readily with other materials. For the sick, mutton suet should always be used as it is easier of digestion, being thinner in .the fibre, although more difficult to manipulate. Boiled Po'wl. — Egg Sauce. — Two fowls, three ounces of butter, one and one-half ounces of flour, one- half pint of milk, one-half pint of cream, two eggs, one saltspoonful of salt, one saltspoonful of pepper. After the fowls have been cleaned and singed, the legs must be chopped off at the first joint, and pocketed, which is done by pressing the bones inward until entirely sheathed in the skin.. Take then a trussing-needle, threaded from a ball of twine, put the points of the wings behind the shoulders, and passing the needle through the under part of the first wing at the point of the joint, on through the thick part of the leg at the top, thence straight through the body, through the other leg and wine at the corresponding point, draw the thread after 42 ME^ TS. carefully, forming a straight line across the fowl ; then turning back, put the needle through the upper part of the wing, through the skin of the neck and the upper part of the remaining wing, drawing the thread again after, and tying the two ends of the twine, which now approach each other, into a secure knot. Thread the trussing needle now anew, and putting it through the fowl at the tail, just over the back bone, pass it over one leg, through the skin at; the base of the breast, and over the other leg, bringing the ends of the twine again together, where they must be tied very tightly. When both fowls have been trussed, grease two sheets of kitchen paper and tie one over the breast of each fowl. Have then in readiness a large saucepan of boiling water, plunge the fowl therein and allow the water to boil up. When boiling cover the saucepan closely and drawing it aside frop the blaze of the fire, allow the fowls to simmer slowly, from an hour to an hour and a quarter, until the chickens are tender. While this is being accomplished put two eggs into boiling water, let them boil for ten minutes, then taking them from the fire, throw them at once into a bowl of cold water, that they may cool quidkly, and the coating of the yolks preserve their coloring. When the eggs are quite cold, remove the shells and chop the whites into irregular pieces, preparatory to making the sauce. Five minutes before the fowls are to be removed from the boiling, put into a small saucepan the butter, and melting it, stir therein the flour, adding by degrees the milk, stirring meantime until all boils, when the cream must be thrown in, also the pepper and salt, allowing the whole to c6olc together for two minutes. BOILED BEEFSTEAti POJJPlNG. 43 Remove now the fowl from the saucepan, take the papers off from the breasts, and cut out the strings, and place them upon a large hot platter, pouring over the breast of each the sauce, to which must be added at the last moment the whites of eggs, in order that they may not discolor with standing. Before serving, hold a wire sieve over the upturned breasts of the chickens, and rub the yolk of the eggs through upon them. Notes, — The length of time given for boiling is for very young fowl ; for older ones the time must be increased, to what length will be determined by the period at which the meat becomes tender. The object of trussing is to keep the fowl in proper form, and give it a plump, neat appearance, when brought to the table. The greased papers are put over the breast, for the purp'ose of keeping the meat white, and, by absorbing the grease with which they are satumted, tender. Boiled Beefsteak Pudding.— Two pouilds of steak from the round, two sheep's kidneys, one pound of flour, six ounces of beef suet, one teaspoonful of baking powder, one dessert spoonful of salt, one-half dessert spoonful of pepper, one-half pint of cold water

Cook this with the app: pantry check, scaling, and the assistant.