Miss Leslie's Complete Cookery: Directions for Cookery, in Its Various Branches

in two waters. Skewer it up tightly and in a good compact shape, wrapping the flap piece firmly round it. Tie it round with broad strong tape, or with a strip of coarse linen. Put it into a large pot, and cover it well with water. It will be found a convenience to lay it on a fish drainer. Hang it over a moderate fire that it may heat gradually all through. Carefully take off the scum as it rises, and when no more appears, keep the pot closely covered, and let it boil slowly and regularly, with the fire at an equal temperature. Allow at least four hours to a piece weighing about twelve pounds, and from that to five or six hours in proportion to the size. Turn the meat twice in the pot while it is boiling. Put in some carrots and turnips about two hours after the meat. Many persons boil cabbage in the same pot with the beef, but it is a much nicer way to do the greens in a separate vessel, lest they become saturated with the liquid fat. Cauliflower or brocoli (which are frequent accompaniments to corned beef) should never be boiled with it. Wash the cabbage in cold water, removing the outside leaves, and cutting the stalk close. Examine all the leaves carefully, lest insects should be lodged among them. If the cabbage is large, divide it into quarters. Put it into a pot of boiling water with a handful of salt, and boil it till the stalk is quite tender. Half an hour will generally be sufficient for a small young cabbage; an hour for a large full-grown one Drain it well before you dish it. If boiled separately from the meat, have ready some melted butter to eat with it. Should you find the beef under-done, you may reboil it next day; putting it into boiling water and letting it simmer for half an hour or more, according to its size. Cold corned beef will keep very well for some days wrapped in several folds of a thick linen