TO BOIL CORNED BEEF
Wash it thoroughly and put into a pot that will hold plenty of water; the water should be cold; skim with great care; allow forty minutes for every pound after it has begun to boil. The goodness depends much on its being boiled gently and long. If it is to be eaten cold, lay it in a vessel which will admit of its being pressed with a heavy weight, as salt meat is very much improved by pressing.