“An Old-Fashioned Jiggs and Maggie Dinner”—Master Chef Louis P. De Gouy, The Gold Cook Book (1947)
“Important. If the corned beef is to be eaten cold and enjoyed like Westphalia ham, cold Southdown mutton, brook trout in aspic, or a terrine of pâté de foie gras, it should be cooked with devoted care. Yet the cooking is of the simplest form.
Put it into cold water to cover, and bring to the simmering point very, very slowly, then hold it at that point without variation till it is cooked through and as tender as a quail. Even then, do not lift the meat
from the pot or drain the water off, but set it away in a moderately cool place so that there will be no sharp changes of temperature, and allow it to cool in the cooking water. During the first heating and simmering, scum will rise to the surface of the water, and it should be skimmed off from time to time and kept clear.”
CORNED BEFF AND CABBAGE II
- 4 lb about choice brisket of corned beef, soaked in cold water for 1 hour, drained
- Cold water
- 6 potatoes peeled, halved
- 6 white turnips peeled
- 6 small carrots scraped
- 6 small onions peeled
- A fine large cabbage cut to make 6 wedges, core removed
- Freshly grated horseradish mustard pickles (for serving)
- Cover drained corned beef brisket with cold water and gradually bring to a boil, skimming thoroughly. “Simmer very, very gently for about 4 hours (do not let it actually boil lest the meat be tough).” Thirty minutes before corned beef is done, drop in onions, carrots, and turnips, and cook until tender. Boil potatoes in a separate pan in plain salted water. Cook cabbage in still another pan for only 15-18 minutes. When tender, lift meat onto a large platter, and rub over with butter. Slice thinly, allowing 2 slices per serving. Garnish platter with potatoes, carrots, onions, turnips, and cabbage, and serve with fresh horseradish and mustard pickles.