Preparation: Water, saltpetre, sugar and salt are boiled until an egg will float on the mixture. Then this mixture is poured, while hot, on to the fresh meat. The liquid must be 1½ inches above the meat after a stone or something heavy is placed on it. The meat may remain in this mixture for 3 to 4 weeks and should be turned once in a while. Smaller pieces need only 8 to 10 days.
No. 31—CORNED BEEF FOR COOKING.
Quantity for 6 Persons.
- 3 lbs. of pickled beef
- 4 qts. of water
- Some soup greens
Preparation:. When the beef is very salty, soak it in water for a few hours. Put it to boil with the 4 qts. of water and soup greens and boil for 2½ to 3 hours slowly. Larger pieces need more time.
Cabbage goes nicely with this beef. In carving, cut against the grain.
No. 32—SMOKED CORNED BEEF.
When the meat is taken out of the brine, hang it in a cool, airy place for one day and then smoke it.
No. 33—PICKLED BEEF TONGUE.
- 2 tongues
- ¼ lb. of salt
- 1 tsp. of saltpetre
- 1 tbsp. of sugar