Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

To Corn Beef.

Rub each piece of beef well with salt mixed with one-tenth part of saltpetre, until the salt lies dry upon the surface. Put aside in a cold place for twenty-four hours, and repeat the process, rubbing in the mixture very thoroughly. Put away again until the next day, by which time the pickle should be ready.

• 5 gallons of water.
• 1 gallon of salt.
• 4 ounces saltpetre.
• 1½ lb. brown sugar.

Boil this brine ten minutes; let it get perfectly cold; then pour over the beef, having wiped the latter entirely dry.

Examine the pickle from time to time to see if it keeps well; if not, take out the meat without delay, wipe it, and rub in dry salt, covering it well until you can prepare new and stronger brine.