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"But that's not what I wos goin' to tell ye yit. We corned to a part o' the plains where we wos well-nigh starved for want o' game, an' the natter-list got so thin that ye could a'most see through him, so I offered to kill my horse, an' cut it up for meat; but you niver saw sich a face he made. 'I'd rather die first, says he, 'than eat it; so we didn't kill it.
I have likewise found a hoard of crackers in one of the covered dishes; so that the old castle is sufficiently provisioned to stand a long siege. The corned beef is exquisitely done, and as tender as a young lady's heart, all owing to my skilful cookery; for I consulted Mrs. Hale at every step, and precisely followed her directions.
He would pause to take superb closeups of these, the corned beef on its spreading platter hemmed about with boiled potatoes and turnips and cabbage, and the corned beef hash with its richly browned surface. The thrilling climax would be the roast of beef on Saturday night, with close-ups taken in the very eye of the camera, of the mashed potatoes and the apple pie drenched with cream.
Pork is never boiled unless corned or salted. Soak the pork all night in cold water, and wash and scrape it clean. Put it on early in the day, as it will take a long time to boil, and must boil slowly. Skim it frequently. Boil in a separate pot greens or cabbage to eat with it; also parsnips and potatoes. Pease pudding is a frequent accompaniment to pickled pork, and is very generally liked.
Then he took cover, panting, and crouched expectant. "They got a revolver after all!" he panted.... "Wonder if they got two? If they 'ave Gord! I'm done! "Where's the kitten? Finishin' up that corned beef, I suppose. Little beggar!" So it was that war began upon Goat Island. It lasted a day and a night, the longest day and the longest night in Bert's life. He had to lie close and listen and watch.
The brisket of beef, after being corned, may be smoked, and is very good for boiling. Lean pieces of beef, cut properly from the hind-quarter, are the proper pieces for being smoked. There may be some fine pieces cut from the fore-quarter.
The loin is the principal roasting-piece; the rump is the favorite steak-piece; the aitch-bone, the favorite stew; the buttock, the thick flank, and the thin flank are all excellent boiling-pieces when corned; the hock and the shin make soup and afford stock for the various requirements of the culinary art; and the tail furnishes ox-tail soup a favorite English luncheon.
Bert became active in pursuit; but he found it impossible to stalk them quickly enough and silently enough to discover the hiding-place of the food. He found them, when he came into sight of them again, seated with their backs against the shed, plates on knee, and a tin of corned beef and a plateful of biscuits between them. They seemed in fairly good spirits, and once the Prince laughed.
May 31st. . . . . I get along admirably, and am at this moment superintending the corned beef, which has been on the fire, as it appears to me, ever since the beginning of time, and shows no symptom of being done before the crack of doom. Mrs. Hale says it must boil till it becomes tender; and so it shall, if I can find wood to keep the fire a-going.
Juel, the head of the Hun firm which was doing a large export business between Sweden and Germany, called upon us at the Grand Hotel within an hour of our arrival, and together we all went to a narrow street off the Fjellgatan, not far from the Saltsjöbanans station, where we found a great warehouse filled to overflowing with tins of corned beef and cases containing bottles of beef extract, which had come from America, destined for Germany, but which had been held up to be diverted to Russia after being treated with disease germs.
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