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(Meats) - (The International Jewish Cook Book)

Put corned beef into cold water; using enough to cover it well; let it
come slowly to the boiling-point; then place where it will simmer only;
allow thirty minutes or more to each pound. It is improved by adding a
few soup vegetables the last hour of cooking.
If the piece can be used a second time, trim it to good shape; place it
again in the water in which it was boiled; let it get heated through;
then set aside to cool in the water, and under pressure, a plate or deep
dish holding a flat-iron being set on top of the meat. The water need
not rise above the meat sufficiently to wet the iron. When cooled under
pressure the meat is more firm and cuts better into slices.
Cabbage is usually served with hot corned beef, but should not be boiled
with it.

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