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Jewish Smoked Beef

Like the sausages of the preceding paragraph, Jewish smoked beef is to be bought of the Jew butchers. To cook it, drop the meat into boiling water, let it boil for ten minutes, take off any scum that rises to the surface, add cold water enough to reduce the liquid to mere scalding heat, then bring it gently to the boil, and simmer until the lean on the meat feels quite tender when probed with a sharp skewer. Lift the meat on a drainer, and serve hot or cold, and garnish to taste with vegetables or otherwise.