Boiled Beef and Carrots

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            FOOD FUNNY
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Thanks to "ke6mut" for this groaner:

A noted biologist, who had been studying little Chinese green frogs in
a swamp, was stumped. The frog population, despite efforts at
predator control, was declining at an alarming rate. A chemist at a
nearby college came up with a solution: The frogs, due to a chemical
change in the swamp water, simply couldn't stay coupled long enough to
reproduce successfully. The chemist then brewed up a new adhesive to
assist the frogs' togetherness, which included one part sodium. It
seems the little green frogs needed some monosodium glue to mate.

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            TODAY'S RECIPE
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Boiled beef and carrots,
Boiled beef and carrots,
That's the stuff for your Derby Kell
Keeps you fit and keeps you well
Don't eat like vegetarians
On stuff they give to parrots
 From morn till night
Blow out your kite
On boiled beef and carrots

- London Music Hall Song, 1870

Here is a classic English dish which is particularly appreciated by
the Cockneys in London. The English usually use a cut of beef known
as "silverside" from the bottom round which is cured in a brine of
saltpeter (potassium nitrate), but since this is not available
elsewhere, a corned beef brisket makes an excellent alternative for
American Anglophiles.

Boiled Beef and Carrots

1 corned beef brisket, about 3 lbs (1.35 Kg), rinsed
1 lb (450 g) small white onions, peeled
1 lb (450 g) small carrots, peeled if desired
1 cup (250 ml) all-purpose flour
1/2 tsp (2 ml) baking powder
1 tsp (5 ml) salt
3 Tbs (45 ml) beef suet (traditional) or butter, cut into
small pieces
1/3 cup (80 ml) milk

Place the brisket in a large pot and add enough water to cover by
about 1 inch (2 cm). Bring to a boil over high heat, skimming the
foam as it rises to the surface. Reduce the heat and simmer partially
covered for 2 1/2 hours. Add the onions and carrots and simmer
partially covered until the vegetables are tender, about 30 minutes.
Meanwhile, sift the flour, baking powder, and salt into a mixing bowl.
Add the suet and work it with the tines of a fork until the mixture
resembles coarse meal. Add the milk and stir just enough to form the
dough into a ball, adding a few additional drops of milk if necessary
to make the dough hold together. Roll the dough into 1-inch (2 cm)
balls with floured hands. Transfer the beef and vegetables to a
serving platter with a slotted spoon and keep warm in a warm oven.
Drop the dumplings into the cooking liquid and simmer uncovered over
moderate heat until the dumplings rise to the surface, about 15
minutes. Transfer the dumplings to the serving platter and serve
immediately. Serve with pease pudding. Serves 6 to 8.
Received on Thu Jun 24 09:39:06 2004