Boiled Salt Beef

Ingredients

• Three or four pounds of salt beef
• Sufficient tepid water to cover
• Carrot, turnip, onion

Method

1. 1

   Wash the meat thoroughly in cold water to draw out the salt.

2. 2

   Put it into a pan, cover with tepid water, or if the meat has been long in pickle with cold water, bring slowly to the boil, skim, and then allow to simmer.

3. 3

   Allow thirty minutes per pound and thirty minutes over.

4. 4

   While cooking put in the prepared vegetables, allowing for old vegetables about one to one and a half hours; for spring vegetables, about forty minutes.

5. 5

   About half an hour before the meat is cooked add the dumplings.

6. 6

   Serve the beef on a hot dish.

7. 7

   Pour over some of the beef liquor.

8. 8

   Garnish with the pieces of carrot and turnip, boiled greens, and the dumplings.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 14. The excerpt below is the record exactly as published.

Boiled Salt Beef. Three or four pounds of salt beef. Sufficient tepid water to cover. Carrot, turnip, onion

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