BOILED CORNED BEEF

Mrs., S. H. J.

If very salt let soak over night, but if young beef and properly corned this is not necessary ; pour cold water over it after washing off the salt, letting it be well covered. The rule is tvverity-five minutes to a pound for boiling meats, 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, let the meat remain in the liquor until cold. It is a good plan to let tough beef remain in the liquor until the next day, and bring 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 and save to pour over finely minced scraps and pieces of beef; season with pepper or sweet herbs ; press the meat firmly into a mold and pour over the liquor, lay 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.