Corned Beef

Ingredients

• a six-pound piece of rump or brisket
• kale sprouts

Method

1. 1

   Place the corned beef in a saucepan with enough cold water to cover it.

2. 2

   Boil briskly for three and a half hours or more until tender.

3. 3

   If served with kale sprouts, add them to the meat about half an hour before serving.

4. 4

   Drain and place the corned beef on a hot platter.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 85. The excerpt below is the record exactly as published.

a six-pound piece of rump or brisket comed beef and place it in a saucepan with enough cold water to cover it. Let it boil briskly three hours and a half or more, until tender. li served with kale sprouts, add them to the meat about one- half hour before time for serving. Drain them on to a hot platter and place the corned beef

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