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Classic
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page 165
juice of the onions has dried up, and the meat has browned on one side, remove
onions, turn steak, replace onions, and fry till done, being careful not to
burn.
BOILED CORNED BEEF.
Soak over night if very salt, but if beef is young and properly corned this is
not necessary; pour over it cold water enough to cover it well, after washing
off the salt. The rule for boiling meats is twenty-five minutes to a pound, but
corned beef should be placed on a part of the stove or range where it will
simmer, not boil, uninterruptedly from four to six hours, according to the size
of the piece. If to be served cold, some let the meat remain in the liquor until
cold, and some let tough beef remain in the liquor until the next day, and bring
it to the boiling point just before serving. Simmer a brisket or plate-piece
until the bones are easily removed, fold over, forming a square or oblong piece,
place sufficient weight on top to press the parts closely together, and set
where it will become cold. This gives a firm, solid piece to cut in slices, and
is a delightful relish. Boil liquor down, remove the fat, season with pepper or
sweet herbs, and save it to pour over finely minced scraps and pieces of beef;
press the meat firmly into a mold, pour over it the liquor, and place over it a
close cover with a weight upon it. When turned from the mold, garnish with
sprigs of parsley or celery, and serve with fancy pickles or French
mustard.--Mrs. S. H. J.
BEEF OMELET.
Three pounds beef chopped fine, three eggs beaten together, six crackers rolled
fine, one table-spoon salt, one tea-spoon pepper, one table-spoon melted butter,
sage to taste. Mix well and make like a loaf of bread; put a little water and
bits of butter into the pan, invert a pan over it, baste occasionally, bake an
hour and a quarter, and when cold slice very thin.--Mrs. John W. Grubbs,
Richmond, Ind.
BEEF A LA MODE.
Take about six pounds of the round of beef, gash it through at intervals of an
inch to receive strips of salt pork half an inch wide,
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