Rolled Corned Beef
Take boneless plates, cure them from 15 to 30 days in brine prepared the same way as for other corned beef. After curing, sprinkle a little ground pepper and ground coriander, and if a garlic flavor is wanted, sprinkle a little of Sayer’s Extract of Garlic ([p. 84]) between each plate, then roll them up very tight with twine or tinned steel wire skewers. Cook same very slowly to prevent the beef from getting too dry—it also can be sold fresh. Success is sure with corned beef put up the above-mentioned way.
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Salze die dünnen Stücke, ebenso die dicken Stücke allein, in Pökel auf folgende Weise vorbereitet:
Zu je 5 Gallonen Wasser, nehme
10 Pf. Salz,
1 Pf. “P” Savaline ([S. 36]) oder Shorthorn Preserver ([S. 8]),