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Classic
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page 104
FRIZZLED BEEF.
Shave off very thin slices of smoked or dried beef, put them in a frying-pan,
cover with cold water, set it on the back of the range or stove, and let it come
to a very slow heat, allowing it time to swell out to its natural size, but not
to boil. Stir it up, then drain off the water. Melt one ounce of sweet butter in
the frying-pan, and add the wafers of beef. When they begin to frizzle or turn
up, break over them three eggs; stir until the eggs are cooked; add a little
white-pepper, and serve on slices of buttered toast.
FLANK STEAK.
This is cut from the boneless part of the flank and is secreted between an
outside and inside layer of creamy fat. There are two ways for broiling it. One
is to slice it diagonally across the grain; the other is to broil it whole. In
either case brush butter over it and proceed as in broiling other steaks. It is
considered by butchers the finest steak, which they frequently reserve for
themselves.
TO BOIL CORNED BEEF.
The aitch-bone and the brisket are considered the best pieces for boiling. If
you buy them in the market already corned, they will be fit to put over the fire
without a previous soaking in water. If you corn them in the brine in which you
keep your beef through the winter, they must be soaked in cold water over night.
Put the beef into a pot, cover with sufficient cold water, place over a brisk
fire, let it come to a boil in half an hour; just before boiling remove all the
scum from the pot, place the pot on the back of the fire, let it boil very
slowly until quite tender.
A piece weighing eight pounds requires two and a half hours' boiling. If you do
not wish to eat it hot, let it remain in the pot after you take it from the
fire, until nearly cold, then lay it in a colander to drain, lay a cloth over it
to retain its fresh appearance; serve with horse-radish and pickles.
If vegetables are to accompany this, making it the old-fashioned "boiled
dinner," about three-quarters of an hour before dishing up skim the liquor free
from fat and turn part of it out into another kettle, into which put a cabbage
carefully prepared, cutting it into four quarters; also half a dozen peeled
medium-sized white turnips, cut into halves; scrape four carrots and four
parsnips each cut into four pieces. Into the kettle with the meat, about half an
hour before serving, pour on more water from the boiling tea-kettle, and into
this put peeled medium-sized potatoes. This dinner should also be accompanied
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