Boiled Corned Beef.
A piece of corned beef will take about the same time to cook, whether it weigh four pounds or ten. Wash the meat and put it into a stewpan with enough boiling water to cover it generously. When the water begins to boil, skim thoroughly; then draw the stewpan back to a place where the water will just bubble for five hours. Never let the water boil hard, but it must not get much below the boiling point at any time. If the meat is to be pressed, take it from the boiling water and place it on a flat dish. Put a tin pan or sheet on top of the hot meat, and on this place two bricks or some other weight. Set away in a cool place. When the meat is cold, trim the edges, using a sharp knife. The trimmings may be used for a corned beef hash.