The 1918 Fanny Farmer Cookbook

must be removed, that dumplings may rest on meat and potato, and not settle into liquid.

Corned Beef

Corned beef has but little nutritive value. It is used to give variety to our diet in summer,

when

fresh meats prove too stimulating. It is eaten by the workingman to give bulk to his food. The

best pieces of corned beef are the rattle rand and fancy brisket. The fancy brisket commands a

higher price and may be easily told from the rattle rand by the selvage on lower side and the

absence of bones. The upper end of brisket (butt end) is thick and composed mostly of lean

meat, the middle cut has more fat but is not well mixed, while the lower (navel end) has a

large

fat,

quantity of fat. The rattle rand contains a thick lean end; the second cut contains three distinct

layers of meat and fat, and is considered the best cut by those who prefer meat well streaked

with fat. The rattle rand has a thin end, which contains but one layer of lean meat and much

consequently is not a desirable piece.

To Boil Corned Beef. Wipe the meat and tie securely in shape, if this has not been already

done at market. Put in kettle, cover with cold water, and bring slowly to boiling−point. Boil

five

pan,

minutes, remove scum, and cook at a lower temperature until tender. Cool slightly in water in

which it was cooked, remove to a dish, cover, and place on cover a weight, that meat may be

well pressed. The lean meat and fat may be separated and put in alternate layers in a bread

then covered and pressed.

Boiled Dinner

A boiled dinner consists of warm unpressed corned beef, served with cabbage, beets, turnips,

carrots, and potatoes. After removing meat from water, skim off fat and cook vegetables (with

exception of beets, which require a long time for cooking) in this water. Carrots require a

longer

time for cooking than cabbage or turnips. Carrots and turnips, if small, may be cooked whole;

large, cut in pieces. Cabbage and beets are served in separate dishes, other vegetables on same

dish with meat.

Boiled Tongue

A boiled corned tongue is cooked the same as Boiled Corned Beef. If very salt, it should be

soaked in cold water several hours, or over night, before cooking. Take from water when

slightly cooled and remove skin.

Chapter XII − BEEF

247