118 MEATS.
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 be- tween an outside and inside layer of creamy fat. There are two ways for broiling it. One is to slice diagonally across the grain ; the other is to broil it whole. In either case brush butter over it and pro- ceed 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 win- ter, 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 colan- der 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
�� �
