Cook With Elizabeth Golden Glazed Beef

Press, Volume CIII, Issue 30533, 31 August 1964, Page 2

Cook With Elizabeth Golden Glazed Beef

This dish is designed to make a second hot dinner from corned beef. Sliced cooked corned beef has apple and pineapple under a mustard glaze to top it, the whole crowned with very thinly sliced buttered onions. ’ngredients: Sliced cooked corned beef 1 Boz tin pineapple pieces J cup water 1 dessertspoon cornflour 2 tablespoons vinegar 1 good table spoon brown sugar 1 teaspoon made mustard Pinch salt 1 large cooking apple 1 onion 1 dessertspoon butter.

Method: Slice corned beef as required and lay in an ovenware dish. Peel apple and slice, cutting the slices into narrow strips. Scatter over the meat. Drain pineapple, catching juice in a small saucepan and spread the pineapple fruit over the apple. To the pineapple juice add vinegar, brown sugar, made mustard and a pinch of salt. Mix cornflour with water and stir in, stirring until smooth and boiling. Pour over the meat and fruit in the dish. Peel onion and with a very sharp knife cut into the thinnest possible rounds and arrange them here and there over the dish, with a small dab of butter on each. Bake in a moderate oven about one hour.