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

cloth, and set away in a cool dry place. In carving a round of beef, slice it horizontally and very thin. Do not help any one to the outside pieces, as they are generally too hard and salt. French mustard is very nice with corned beef.[D] This receipt will apply equally to any piece of corned beef, except that being less solid than the round, they will, in proportion to their weight, require rather less time to boil. In dishing the meat, remove the wooden skewers and substitute plated or silver ones. Many persons think it best (and they are most probably right) to stew corned beef rather than to boil it. If you intend to stew it, put no more water in the pot than will barely cover the meat, and keep it gently simmering over a slow fire for four, five, or six hours, according to the size of the piece. FOOTNOTES: [D] French mustard is made of the very best mustard powder, diluted with tarragon vinegar mixed with an equal portion of sweet oil, adding a few drops of garlic vinegar. Use a wooden spoon. TO BROIL BEEF-STEAKS. The best beef steaks are those cut from the ribs or from the inside of the sirloin. All other parts are for this purpose comparatively hard and tough. They should be cut about three quarters of an inch thick, and, unless the beef is remarkably fine and tender, the steaks will be much improved by beating them on both sides with a steak mallet, or with a rolling-pin. Do not season them till you take them from the fire. Have ready on your hearth a fine bed of clear bright coals, entirely free from smoke and ashes. Set the gridiron over the coals in a slanting direction, that the meat may not be smoked by the fat dropping into the fire directly under it. When the gridiron is quite hot, rub the bars with suet, sprinkle a little salt over the coals, and lay on the steaks. Turn them frequently with a pair of steak-tongs, or with a knife