OT A Faint, Gentle Ebullition

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Wipe the corned beef well with a damp cloth. Put it in the pot
and cover with cold water. Bring to a boil over rather high heat,
and boil for 5 to 6 minutes, skimming off the grey foamy scum
that rises to the surface with a wire skimmer or large spoon.
This will give a clearer, purer broth. It's very important, with
any boiled meat, to skim off this scum drawn from the meat.

Add the onion stuck with cloves, the garlic cloves, and the
pepper and boil another 10 minutes, skimming. Then reduce the
heat to a simmer (250° on a burner with a thermostat), cover
the pot, and let it simmer at a faint, gentle ebullition for
2 hours.
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Excerpted from _James Beard's Theory and Practice of Good Cooking_
by James Beard.

Now there's a guy who knew how to write a cookbook. A classic
reminder from a classic book, and a Happy St. Patrick's Day.

--
Ken Fortenberry