Corned Beef
Order eight or ten pounds of rump of beef corned for four days. Put it into a large cooker-pail and fill the pail with cold water. When it boils, allow it to simmer for thirty or forty minutes, then put it into a hay-box for ten or twelve hours. Reheat it before serving it. If ordinary corned beef is used it will be more delicate if, when it is allowed to come to a boil, the water is changed and fresh boiling water added. It may then be cooked as directed above for that specially corned.
Serves twenty or twenty-five persons.