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Corned Beef, To Boil with Cabbage
A 6 to 8 lb. piece will require 3 to 4 hours slow boiling. Put it into cold water, and remove all scum that rises. If allowed to boil quick, at first especially, it will never become as tender as to cook slowly. The slower it boils, the better or more tender it will be, and the better, also, the flavor. If cabbage is to be cooked with it, split a young head into halves and pour boiling water upon it; then, after a few minutes, pour off the water, which carries with it much of its rank odor and taste. An hour will cook the cabbage nicely. It is said that a bit of red pepper, the size of your finger ends, dropped into boiling meat or vegetables, will kill all unpleasant odors. It is worth a trial, and for me, I like the red pepper flavor, if a small-sized one is put in, whether it carries off the odor, or not.
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