Wash the cabbage in cold water, removing the outside leaves, and cutting the stalk close. Examine all the leaves carefully, lest insects should be lodged among them. If the cabbage is large, divide it into quarters. Put it into a pot of boiling water with a handful of salt, and boil it till the stalk is quite tender. Half an hour will generally be sufficient for a small young cabbage; an hour for a large full-grown one. Drain it well before you dish it. If boiled separately from the meat, have ready some melted butter to eat with it. Should you find the beef under-done, you may reboil it next day; putting it into boiling-water and letting it simmer for half an hour or more, according to its size. Cold corned beef will keep very well for some days wrapped in several folds of a thick linen cloth, and set away in a cool dry place. In carving a round of beef, slice it horizontally and very thin. Do not help any one to the outside pieces, as they are generally too hard and salt. French mustard is very nice with corned beef. [Footnote: French mustard is made of the very best mustard powder, diluted with vinegar, and flavoured with minced tarragon leaves, and a minced clove of garlic; all mixed with a wooden spoon.] This receipt will apply equally to any piece of corned beef, except that being less solid than the round, they will, in proportion to their weight, require rather less time to boil. In dishing the meat, remove the wooden skewers and substitute plated or silver ones. Many persons think it best (and they are most probably right) to stew corned beef rather than to boil it. If you intend to stew it, put no more water in the pot than will barely cover the meat, and keep it gently simmering over a slow fire for four, five, or six hours, according to the size of the piece. TO BROIL BEEF-STEAKS. The best beef-steaks are those cut from the ribs or from the inside of the sirloin. All other parts are for this purpose comparatively hard and tough. They should be cut about three quarters of an inch thick, and, unless the beef is remarkably fine and tender, the steaks will be much improved by beating them on both sides with a steak mallet, or with a rolling-pin. Do not season them till you take them from the fire. Have ready on your hearth a fine bed of clear bright coals, entirely free from smoke and ashes. Set the gridiron over the coals in a slanting direction, that the meat may not be smoked by the fat dropping into the fire directly under it. When the gridiron is quite hot, rub the bars with suet, sprinkle a little salt over the coals, and lay on the steaks. Turn them frequently with a pair of steak-tongs, or with a knife and fork. A quarter of an hour is generally sufficient time to broil & beef-steak. For those who like them under-done or rare, ten or twelve minutes will be enough.