When cold and thoroughly set,
remove from the pan, cut into thin slices, and serve.
65. BOILED DINNER.--Corned beef is especially adaptable to what is
commonly termed a boiled dinner. Occasionally it is advisable for the
housewife to vary her meals by serving a dinner of this kind. In
addition to offering variety, such a dinner affords her an opportunity
to economize on fuel, especially if gas or electricity is used, for all
of it may be prepared in the same pot and cooked over the same burner.
BOILED DINNER
(Sufficient to Serve Six)
3 lb. corned beef
1 c. sliced turnips
1 small head of cabbage cut into eighths
1 c. sliced potatoes
Pepper and salt
1 c. sliced carrots
Cook the corned beef in the manner explained in Art. 64. When it has
cooked sufficiently, remove it from the water. Into this water, put the
cabbage, carrots, turnips, and potatoes; then add the salt and pepper,
seasoning to taste. Cook until the vegetables are tender. Remove the
vegetables and serve them in vegetable dishes with some of the meat
broth. Reheat the meat before serving.
BEEF ORGANS AND THEIR PREPARATION
66. BOILED TONGUE.--The tongue of beef is much used, for if properly
prepared it makes a delicious meat that may be served hot or cold. It is
usually corned or smoked to preserve it until it can be used. In either
of these forms or in its fresh state, it must be boiled in order to
remove the skin and prepare the meat for further use.
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