To Boil Corned Beef

Ingredients

• the aitch-bone and the brisket
• cover with sufficient cold water
• a cloth over it

Method

1. 1

   Put corned beef in a pot, cover with water, bring to a boil, skim the scum, and simmer until tender.

2. 2

   For a cold meal, let it cool in the pot, then drain and cover with a cloth.

3. 3

   Serve with horseradish and pickles.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 71. The excerpt below is the record exactly as published.

TO BOIL CORNED BEEF. The aitch-bone and the brisket are considered the best pieces for boil- ing. If you buy them in the market already corned, they will be fit to put over the fire without a previous soaking in water. If you corn them in the brine in which you keep your beef through the winter, they must be soaked in cold water over night. Put the beef into a pot, cover with suffi- cient cold water, place over a brisk fire, let it come to a boil in half an hour; just before boiling remove all the scum from the pot, place the pot on the back of the fire, let it boil very slowly until quite tender. 114 MEATS. A piece weighing eight pounds requires two and a half hours’ boiling. If you do not wish to eat it hot, let it remain in the pot after you take it from the fire until nearly cold, then lay it in a colander to drain, lay a cloth over it

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