To Corn Beef.
For every hundred pounds of beef, take:
6 pounds salt.
2 pounds brown sugar.
2 ounces saltpetre.
3 or 4 ounces soda.
1 ounce red pepper.
The whole to be dissolved in four gallons of water. The beef must be closely packed in a barrel, and the mixture poured over so as to cover it. Let it stand a week or ten days, or longer if the weather is cold; then pour off the brine, boil it, and skim off the blood. Let it cool, and pour back on the beef. Warranted to keep.—Mrs. Dr. S.
To Corn Beef Tongues and Beef.
One tablespoonful saltpetre to each tongue or piece of beef; rub this in first, then a plenty of salt. Pack down in salt; after it has remained ten or twelve days, put this, with a few pods of red pepper cut up fine, in a brine of only salt and water, which has been boiled, strained, and cooled, and strong enough to bear an egg. Wash a rock clean and place on the beef or tongues, to keep them under the brine. This will keep an indefinite length of time. Fit for use in two weeks.—Mrs. S. T.