Salt Beef with Dumplings

Ingredients

• Choose a nice piece of salt beef
• soak it overnight, or for a few hours, in cold water
• put it into a saucepan with cold or tepid water to cover it
• Prepare some nice pieces of carrot, turnip, and parsnip

Method

1. 1

   Wash the beef and soak if too salty.

2. 2

   Trim and bind it with tape.

3. 3

   Place in a saucepan with water, bring to a boil, skim, and simmer until tender (20-30 minutes per pound).

4. 4

   Cook vegetables with the meat.

5. 5

   Serve with dumplings and extra liquor.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 332. The excerpt below is the record exactly as published.

Salt Beef with Dumplings Choose a nice piece of salt beef from the aitch bone, round, or brisket, &c. Wash it, and if it is likely to be too salt, soak it overnight, or for a few hours, in cold water. Then trim it neatly and bind it firmly with tape to prevent it having a ragged appearance when cooked. Weigh it and put it into a saucepan with cold or tepid water to cover it. If the joint is a large one use cold water, but if small, tepid water will be better. Bring the meat fairly quickly to the boil, then draw the saucepan to the side of the fire, or reduce the heat, and carefully remove all scum that has risen. Now allow the meat to simmer slowly until it is quite tender, skimming when necessary. The time for cooking will vary from 20 to 30 minutes to the pound, and from 20 to 30 minutes over, according to the size and shape of the meat. It is usual to serve vegetables with this dish, as well as the dumplings. Prepare some nice pieces of carrot, turnip, and parsnip

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