Boiled Corned Beef

Ingredients

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

Method

1. 1

   Place a large sauce-pan of cold water over the fire and add the meat.

2. 2

   Bring to a boil and skim thoroughly.

3. 3

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

4. 4

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

5. 5

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

6. 6

   Drop into the boiling liquor with the beef twenty minutes before serving.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 37. The excerpt below is the record exactly as published.

BOILED CORNED BEEF. 47 determined by keeping the water bubbling easily at one side until it is done, which will be according to the weight of the leg, — allowing fifteen minutes for each pound, and fifteen minutes longer. Fifteen minutes before the mutton will be done, prepare the sauce by melting in a sauce-pan the butter, and stirring into this the dry flour. When the flour and butter are thoroughly mixed, add one gill and a half of the liquor that the mutton is boiling in, also the milk, pepper, and salt, cook all two minutes to swell the grains of the flour. Then take the mutton up and place it on a large hot platter, pour over it the sauce, adding just before doing this the capers, in order that their colour may not be lost by standing in the hot liquid. NOTE. — The plunging of the mutton first into boiling water is for the purpose of hardening the albumen and confining the juices of the meat ; it is then allowed to cook slowly, that the fibre may not toughen, which rapid boiling would inevitably bring about. Boiled Corned Beef.— Six pounds of corned beef, twelve ounces of flour, five ounces of beef-suet, one half tea-spoon- ful of baking-powder, one salt-spoonful of salt, one dozen small carrots, one half pint of cold water

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