No. 848 — Salt Beef (Corned Beef)
English historical translation of Molokhovets recipe No. 848 from the 1901 Russian cookbook, retaining original methods and measures.
Take 3 Russian pounds of boneless salt beef from the round, rump, sirloin, fillet or thick edge. Wash well and soak it. If it is very salty, put it into cold water, bring briefly to the boil in one or even two changes of water, drain and rinse.
Cover with fresh hot water and cook, skimming, for about three hours until tender, without letting it boil violently or become overcooked. The beef may be boiled on the bone, or the meat may be cut from the bone and tied with string before cooking.
Slice across the grain, place on a dish and offer vinegar and horseradish or mustard. The author also lists thirteen serving options:
1) With parsnip sauce, Nos. 659–664.
2) With horseradish and sour cream, No. 474.
3) Garnished with boiled potatoes, butter and parsley, No. 610.
4) With green-pea sauce, No. 515, and mashed potatoes, No. 627.
5) With potato sauce, No. 618.
6) With white or green beans, Nos. 503 or 506.
7) With bean purée, No. 505.
8) With pea purée, No. 510.
9) With rutabaga, No. 589.
10) With green peas, Nos. 514–522.
11) With Jerusalem artichokes, Nos. 595–598.
12) With celery sauce or purée, Nos. 676 and 678.
13) With onion purée and similar dishes, No. 645.
The broth from salt beef may be used for cabbage soup, borscht or pea soup, with no more salt added.
When cold, leftover salt beef may be grated and served at breakfast or with evening tea, sprinkled over buttered bread.