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Corned Beef


If a round of corned beef is to be eaten cold, as is often the case, it should be carefully and slowly boiled, and left in the pot till the next day. The soaking in the water in which it has been boiled has the effect of making the beef delightfully delicate and tender, and a little less salt in its flavor. No one who has tried this method will be content with any other.

If the beef is to be served hot, what is left can be reheated, and left to cool for the next day's use in the liquor.


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The Century Cook Book (1901).

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