handful of salt, and boil it till the stalk is quite tender. Half
an hour will generally be sufficient for a small young cabbage; an
hour for a large full-grown one. Drain it well before you dish it.
If boiled separately from the meat, have ready some melted butter
to eat with it.

Should you find the beef under-done, you may reboil it next day;
putting it into boiling-water and letting it simmer for half an
hour or more, according to its size.

Cold corned beef will keep very well for some days wrapped in
several folds of a thick linen 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.
[Footnote: French mustard is made of the very best mustard powder,
diluted with vinegar, and flavoured with minced tarragon leaves,
and a minced clove of garlic; all mixed with a wooden spoon.]

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,