Corned beef

“ If the corned beef is very salty change the water several times. While the meat is hot, separate gristle and excess fat from the lean. Line a bread pan with tough paper or a strip of cheesecloth, lay the pieces of lean meat in the pan so that the fibers of the meat run lengthwise, and add about 1⁄2 cup of the meat broth. Cover the meat with paper or cheesecloth, and press it down with a heavily weighted pan or board. Chill overnight. Turn the pressed meat out of the pan, slice very thin across the grain, and serve with horseradish sauce or a spicy relish. ”

“ It is simple enough to add Seasoning to the corned beef, but the ability to decide what proportion of just what spices, etc., will produce the most desirable flavor requires ripe judgment and long experience. There are many butchers today who could greatly improve their corned beef if they but knew more about the proper seasoning and the proportions to use. ”

“ Any kind of meat can be used to make a meat-and-potato hash; but, of course, nothing is so good as corned beef. Cold roast, boiled, or broiled beef, mutton, lamb, veal, or tongue can be freed from skin, fat, and bones, seasoned highly with salt and pepper, and cooked like corned beef hash. Even two or three kinds of meat can be used. If it happens that you have a bit of steak, a part of a chop, and perhaps a slice of tongue, use them all. ”

“ Dip the slices (for a minute) in boiling water; then take them out, and stand them in a circle all round the inside of the dish, the points of the sippets upwards.
CORNED OR SALTED BEEF.— For boiling, there is no piece of corned beef so good, and so profitable, as the round. A large round is always better and more tender than a small one, if the ox has been well fed. A small round of beef is generally tough. In buying it, see that it looks and smells well, as sometimes beef is not salted till it begins to taint ”

“ The curing process enhances meat flavor and improves shelf life by retarding bacterial growth. Salt and nitrites inhibit bacterial growth and enhance flavor and color; sugar counteracts the hardening effect of salt and also enhances flavor. Beef is generally cured by making corned beef or dried beef using the above-mentioned ingredients.
Corned Beef
Corned beef is generally made from cuts of the round, brisket, plate, or chuck. ”

“ Place in the cold fry pan, and cook until well done. It is not safe to eat any pork product unless it is well cooked.
Boiled Beef:—Put the meat into boiling water, so that it will be covered and cook till tender; about 15 minutes to the pound will generally be sufficient. Use a teaspoonful of salt for every 5 pounds of meat, added when it is nearly cooked. This method will be proper for corned beef, also, but omit salt and use cold water. If the beef is not corned, just before it is done allow the liquor to boil away to about a pint, season with pepper, and thicken with flour ”

“ Cold cooked corned beef is best made into hash. Chop sufficient to make one pint. Chop the same quantity of cold boiled potatoes; mix the two together, put them into a saucepan, add a half pint of stock, a tablespoonful of butter, teaspoonful of onion juice and a quarter of a teaspoonful of black or white pepper. Stir carefully and constantly until the mixture reaches the boiling point. ”

“ If a piece of Corned Beef is cut, before or after it is cooked, and the inside is not a nice red color, it is because the meat is not cured through. It is often sold in this condition, but it should not be, as it does not have the proper flavor unless it has been cured all the way through, which requires two or three weeks in a mild brine, depending upon the size of the piece of meat. ”

“ Pressed Cooked Corned Beef is an elegant article, is a good seller and very often women would be only too pleased to be able to buy this from the butcher and would be willing to pay good prices for it if they could only obtain it. ”

“ Any of the leg of pork that is left is very nice indeed if cut in slices when thoroughly cold, served with French mustard and hot, baked potatoes, for supper some winter night. The corned beef, which by reason of its long and slow boiling is very tender, should be picked in pieces, cutting across the fiber with a sharp knife then packed in a square baking tin, mixing well the fat with the lean, and putting on a weight heavy enough to press it firmly together. It must be kept in a cold place over night, in order to slice well and not crumble. ”

“ Everything is equally dear, the demand is so much greater than the supply. Beef is tenpence to thirteenpence a pound, mutton about the same, bacon tenpence, pork tenpence, chickens four and twopence each. We use a good deal of tinned corned beef; and very good it is, it makes into such excellent hashes and curries and is so good for breakfast.
A—— also wants a pair of long porpoise-hide waterproof boots sending out; they are quite an essential, as after the heavy rains water stands inches deep in our yards, and he has so much walking into the marshes. ”

“ Yolk 1 egg slightly beaten Season beef with salt, pepper, onion juice, and Worcestershire Sauce; add remaining ingredients, shape after the form of small croquettes, pointed at ends. Roll in flour, egg, and crumbs, fry in deep fat, drain, and serve with Tomato Sauce.
Corned Beef Hash Remove skin and gristle from cooked corned beef, then chop the meat. When meat is very fat, discard most of the fat. ”

“ Cure the meat in this brine fifteen to thirty days, according to weight and thickness of the pieces. If you are taking pieces out of the brine from day to day and adding others, you should keep up the strength 212 of the pickle to sixty degrees by adding a small quantity of Freeze-Em-Pickle and salt from time to time as you withdraw and replace the meat. One of the first essentials to producing first-class corned beef is to be careful about the temperature during the curing period. An even temperature of 38 degrees Fahrenheit is always the best for coolers and for curing meat. ”

“ It should be cut twice transversely through the hardest part, that all may cook alike. It is more delicate if boiled awhile in one water, then changed to another boiling hot water, in the same or another vessel. If you are cooking corned beef, use for the second water some of the meat liquor, and it improves the flavor. Drain it through a colander. Some chop the cabbage before serving, and add63 butter, salt, pepper, and vinegar. Others omit the vinegar, and add two beaten eggs and a little milk, then bake it like a pudding. This is the favorite mode in some families. ”

“ Melt butter in sauce-pan, add flour and stir to a smooth paste. Strain celery and onion from milk; add milk to butter, and flour gradually while stirring constantly, season with salt if necessary, add paprika and bring to boiling point. Add corned beef; mix well and turn into a buttered baking dish. Cover with buttered crumbs. Bake in hot oven until mixture is heated through and crumbs are browned.
Corned Beef Hash
2 cups cooked corned beef, chopped moderately. 2 cups cold cooked potatoes, chopped moderately. Salt, pepper and clove garlic. Cream, milk or stock. 2 tablespoons butter. ”

“ The use of the French word for the meat, while the Saxon name was retained for the animal, has been often noticed, and paralleled with the use of veal, mutton and pork. “Beef” is also used, especially in the plural “beeves,” for the ox itself, but usually in an archaic way. “Corned” or “corn” beef is the flesh cured by salting, i.e. ”

“ The top of the weight is a good place to keep fresh meat from spoiling in hot weather. In very hot weather, it is difficult to corn beef in cold brine before it spoils, on this account it is a good plan to corn it in the pot, it is done in the following manner, to six or eight lbs. of beef put a tea cup of salt, sprinkle flour on the side that is to go up on the table and put it down in the pot, without any water in it, then turn in cold water enough to cover it, boil it two hours then fill up the pot and boil it an hour and a half longer. ”

“ The thick pieces of belly meat, packed in a two-gallon jar and covered with salt or brine, will make a supply of fat pork to cook with beans and other vegetables. The tenderloin makes good roasts, the head and feet may go into head cheese or scrapple, and the trimmings and other scraps of lean meat serve for a few pounds of home-made sausage. In some large families it is found profitable to "corn" a fore quarter of beef for spring and summer use. Formerly it was a common farm practice to dry beef, but now it seems to be more usual to purchase beef which has been dried in large establishments. ”

“ This thin part of the beef can be either roasted with the rest or cut off and used as a stew. It is not very available at the table. It almost always is tough, and there is a great deal of fat proportionately. The lean that is there is very apt to dry and harden in the baking. So that the best way to use the part is to cut it off and cook it separately. Have the beef cut large enough to give a roast from the thickest part. The white line of cartilage will be sure to bother in carving, and the best way is to cut it out before you cook the meat. ”

“ It is highly probable that the distribution of fat through the meat, so characteristic of the shorthorn breeds, and which has been brought about only by careful breeding, is not found in either the beef of the buffalo or common range cattle. ”

“ Do not let your butter be turned to oil before putting it on. It is best to have beef tongs to turn beef, as pricking it lets out the juices. Often turning prevents the surface from hardening and cooks it more equally.
Beef Liver.
Cut it in slices half an inch thick, pour boiling water on it, broil it with some thin slices of salt pork dipped in flour; then cut the liver and pork up into mouthfuls, put them in a frying-pan with a little butter, pepper, and salt, and stew them three or four minutes. ”

“ That leaves a solid piece of meat which offers no difficulty in carving; you can either fasten it in shape by tying a string around it or by running a few skewers through it. The better way is to tie it with a string, because the skewers will make holes and permit the juice to escape. You can either take off the thin, outside skin of the beef or wipe it as I have already said, with a wet towel. With good beef the skin is so exceedingly thin that it is not objectionable in carving or to the taste. ”

“ It is readily mixed into the mash, just as the green cut bone is, and, where the proper mechanical mixer is used, it is possible to thoroughly coat the entire meal mixture with the oily condition coming from the beef scrap, and until one has seen beef scrap mixed into the mash by such a mixer he has no idea how successful the operation is in preparing a high grade mash. The beef scrap and also the fresh cut bone carry a high percentage of phosphorus, and in fact have about all the ingredients found in animal food secured by the hen while running on Range. ”

“ Pork, veal, and lamb, should always be well roasted; but many eaters prefer mutton and beef rather underdressed, though some persons have a strong objection to the sight even of any meat that is not thoroughly cooked.
Joints which are thin in proportion to their weight, require less of the fire than thick and solid ones. Ribs of beef, for example, will be sooner ready to serve than an equal weight of the rump, round, or sirloin ”

“ If the animal’s age is less than 17 to 18 months, the properly prepared cooked meat should be relatively tender. Yearlings just off the cow with perhaps a short period on grass, weighing 400 to 600 pounds, will produce meat low in fat. This meat will be less flavorful than meat from grain-fed animals but should be acceptably tender. Many persons who slaughter on the farm expect the meat from an 800-pound forage-fed steer to taste like U.S. Choice or Prime.
Meat Yield
Well-fed steers from most beef breeds yield a dressed carcass weighing approximately 60 percent of the animal’s live weight. ”

“ In selecting Beef, take that which has a coarse, loose grain, which easily yields to the pressure of finger, or knife; which is a purplish red, and has whitish fat. Ox Beef is best. If the lean is purplish and the fat very yellow, it is bad Beef. If it is coarse-grained and hard to break or cut, it is tough. Stall-fed has lighter fat than grass-fed Beef.
If meat is frozen, lay it in cold water to thaw. A piece of ten pounds, or more, will require all night to thaw. Beef and Mutton improve by keeping. Meat is better for not being frozen, except fresh Pork. ”

“ The lean of good fresh beef is of a bright red color, a fine close grain, and feels tender to the touch on pinching it between your thumb and finger. The fat is firm and very nearly white. The suet about the kidney, firm and quite white. If, on the contrary, the lean is coarse, tough, and of a dull color, and the fat scanty, yellow, and moist, do not buy that meat for any purpose. The same rules will apply to mutton. If the weather is so cold that the meat is frozen, thaw it by lying it all night or early in the morning in a tub of cold water. ”

“ If there is not a good quantity of fat running through it, the beef will be tough and not well flavored. The fat should be a rich clear white, just tinged with yellow, and firm, and the suet also. Heifer or cow beef is paler than ox beef, firmer grained, the fat a clear white, and the bones smaller, but it is not as rich or juicy. When the animal is too old or badly fed, it is of a dark red, the fat skinny and tough, and in very old beef a horny substance will be found running through the ribs. When it is pressed, if the meat rises quickly from the finger it is good ”