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TO CORN BEEF
Neck, brisket and navel are usually used. Rub the beef with salt and pack it in a clean hard wood barrel or crock. Pour over it the following pickle enough for twenty-five pounds,
2 l/2 pounds salt
l/2 ounce saltpeter
1/2 pound sugar
Mix the pickle thoroughly, boil it, remove the scum, and cool the liquid. Place a heavy weight on top of the meat to keep it in the brine. The meat may be left in the brine for a month, but it is at its best after ten days of curing.
BOILED CORNED BEEF
6 pounds corned beef
Soak the meat one hour in cold water. Drain, put into a kettle with carrot and onion, using enough cold water to cover well. Add to each quart of water one teaspoon of vinegar. Simmer until tender. Thirty to forty minutes for each pound is a fair allowance of time. Let it remain in the liquor twenty minutes after it is done. Then drain and serve. Butter rubbed over the meat just before serving improves corned beef prepared in this way.
OLD-FASHIONED BOILED DINNER
6 pounds corned-beef brisket
3 white turnips
Put the meat into the pot over a brisk fire with enough cold water to cover it. Bring it rapidly just to the boiling-point, then remove the scum, reduce the heat and simmer until tender (three to four hours). About three-fourths of an hour before it is to be served, skim the liquid free from fat. Put a portion of the liquid into another kettle with the cabbage which has been cleaned and cut into sections, the turnips, carrots, potatoes and beets prepared and cut into uniform pieces, and boil until tender.
SCALLOPED CORNED BEEF
2 cups cooked corned beef cut into cubes
1 stalk celery
2 slices onion
1 cup medium white sauce
Cook chopped celery and onions in the sauce. Put the corned beef in a shallow baking-dish and add the sauce. Sprinkle with buttered bread-crumbs. Cook fifteen to thirty minutes in a moderate oven (350-400 F.).
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