Corned Breast of Beef with Cabbage
Lay a breast of beef in a brine of half salt, and set it in a cold room, leaving it for twelve days. Unsalt it for two hours, then put the meat in a saucepan with cold water. Let it boil, skimming it occasionally, and place it on one side of the fire to summer for several hours, or until the meat be thoroughly cooked. Blanch two or three cabbages, cut them in quarters, remove the hard centers, called the core, and two hours before serving put the cabbage in with the beef. When the meat is done properly, drain, and arrange it on a dish, garnishing it round with the cabbage, put some boiled potatoes at either end, and serve a little good gravy separately.
BEEF, AMERICAN CUTS (Boeuf Coupe a l'Americaine).
1. Head.
2. Beef jowl.
3. Neck.
4. Brisket.
5. Cross ribs.
6. Shin.
7. Chuck ribs.
8. Plates.
9. Navel.
10. Inside flank.
11. Thick flank.
12. Six Prime ribs, A first cut, B Second cut, C third.
13. Short loin.
14. Hip.
15. Round.
16. Aitchbone rump.
17. Round bottom.
18. Leg of beef.
19. Butt.
20. Oxtail.
21. Horseshoe legs.
22. Hip and loin.
23. Whole chuck.
24. Round top.
BEEF FRENCH CUTS (Boeuf Coupe a la Francaise).
1. Culotte.
2. Tranches petit os.
3. Milieu du gite a la noix.
4. Derriere du gite a la noix.
5. Tendre de tranches interieure.
6. Tranche grasse interieure.
7. Piece ronde partie interieure.
8. Aloyau avec filet.
9. Bavette d'Aloyau.
10. Cotes Couvertes, a la noix.
11. Plat de Cotes.
12. Surlonge partie interieure.
13. Derriere de paleron.
14. Talon de Collier.
15. Bande de Macreuse.
16. Milieu de Macreuse dans le paleron.
17. Boite a molele.
18. Collier.
19. Plat de joue.
20. Flanchet.
21. Milieu de poitriue.
22. Cros bout.
23. Queue de gite.
24. Gite de devant.
25. Cros du gite de devant.
26. Gite de derriere
27. Cros du gite de derriere.