Page:Browne - The Plain Sailing Cook Book.djvu/53

 


 * 1) Put 2 or 3 pounds of corned beef into a large saucepan, and cover with cold water.
 * 2) Put the saucepan over the fire, cover it, and allow the water to come slowly to a boil.
 * 3) After boiling for five minutes, remove the surface scum, reduce the heat, cover the pan, and simmer gently for about four hours or until the meat is tender.
 * 4) Remove the saucepan from the fire, and allow the meat to cool in the water in which it has cooked. The corned beef is now ready to slice and serve—with Horseradish Sauce (page 50)—or to use for hash.




 * MATERIALS
 * Corned beef (2 or 3 pounds)
 * 2 or 3 potatoes
 * ½ small cabbage
 * 2 turnips
 * 3 or 4 small carrots


 * UTENSILS
 * Large covered saucepan
 * Vegetable-knife


 * 1) Follow the directions above for boiling the beef.
 * 2) While the beef is boiling, wash and prepare the vegetables. The potatoes, turnips, and carrots should be peeled, and the cabbage cut into two or three parts.
 * 3) After the beef has boiled three hours, put the cabbage and turnips in the water with it. Twenty minutes later add the potatoes and carrots.
 * 4) Continue boiling until the beef has cooked four hours, then drain off the water, put the beef on a hot platter, and arrange the vegetables around it.