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Classic
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page 116
spices and herbs is put on the fire in boiling the addition of a little salt,
and then be careful that cooking is not interrupted nor continued too otherwise
the meat will receive an insipid taste.
REMARK.--The broth will make a nice barley soup with potatoes or a bean. or pea
soup and all Fall and Winter vegetables can be cooked with it nicely.
59. How to cook Smoked Beef. It should be well washed the evening before
cooking; this is done best with a clean whiskbroom and a handful of wheat bran;
then soak over night in water, rinse it again the following day, put it on the
fire covered with boiling water and cook slowly for 2-4 hours. After it is done
it can remain in its own broth for 1/2 hour longer, keeping the kettle covered;
this makes the meat more tender and juicier.
REMARK.--This broth can also be used for the same purposes as in the preceding
receipt. But to have the remainder of the meat retain its juiciness put it in an
open tureen with the broth and set it into a cool place; it may be necessary to
heat the broth again after a few days.
60. Smoked Tongue. Soak the tongue for 24 hours, cook it the same as smoked
beef, then put it under a little slab or something similar with a weight on it;
after it has cooled take off the skin and keep it until wanted in the broth in
which it was cooked. Pressing the tongue gives it a better form. Serve in slices
and garnish with parsley. It is very nice when served with fresh peas, kohlrabi,
spinach, or for sandwiches.
61. Ribs of Beef for Invalids. Take out the bones and remove the fat and sinews,
pound the meat and then fry it in butter for 10 minutes, turning frequently and
sprinkle with salt and pepper; make a sauce, taking for this purpose the bones
and sinews for ft broth and mix through it flour lightly browned in butter and a
glassful of Madeira.
Nos. 2, 3, 5, 7, 11, 16, 17, 27, 28 and 29 may also be served to invalids.
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