Home › Meats › Meats: Beefsteak

Meats: Beefsteak

Corned Beef and Cabbage.

Wash and, if very salt, soak in cold water for an hour a piece of corned beef weighing 5 or 6 pounds.

Put in a kettle with cold water to cover, place on stove, heat slowly, taking off scum as it rises to the top of the water. Cook slowly for three or four hours, or till very tender.

Take out the meat, and in the liquor cook a cabbage which has been prepared according to directions given in chapter on vegetables; also some potatoes that have been washed and pared. If beets are to be used, cook them in boiling water in a kettle by themselves. When cabbage and potatoes are tender, take out with skimmer and serve with the meat. Save the fat that rises to the top.

Fillet of Beef.

Trim into shape, lard the upper side, dredge with salt, pepper, and flour. Put several pieces of pork in the pan under the meat, bake in a hot oven twenty or thirty minutes.

Serve with mushroom sauce. Or brush the fillet with beaten egg, sprinkle seasoned and buttered crumbs all over it, and bake thirty minutes. Or stuff the incisions left by the removal of the veins and tendons with any stuffing or forcemeat. Dredge with salt and flour, and bake. -MARY J. LINCOLN.