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.


ENCHILADAS

Make a dough of cornmeal and wheat flour and water. Roll it out in thin,
round cakes; cook quickly in a pan that has not been greased, then roll
in a cloth to keep soft and warm. Grind one cup of sausage, add one-half
grated onion, one tablespoon of Worcestershire sauce, and fill the warm
cakes with this mixture. Roll them when filled, and pour over them a
sauce made of two tablespoons of drippings into which two tablespoons of
flour have been smoothed. Add one cup of soup stock, one cup of strained
tomatoes, two tablespoons of vinegar, one tablespoon of Spanish pepper
sauce.


VIENNA SAUSAGE