½ ounce ground ginger.
¼ ounce cloves.
⅛ ounce mace.
Use only as much as will suffice to rub the beef all over; then add three ounces common salt, and quarter of a pound coarse sugar.
Let the beef remain a fortnight in this pickle, turning it and rubbing it every day: then take it out, cover it with the spices and chopped sweet herbs, roll it very tight, tie it with tape, put it into a pan with half-pint water, and half-pound suet.
Bake it after the bread has been drawn, for six hours; put a heavy weight upon it, and when cold take off the tape.
To Cook a Corned Round of Beef.
Wash it clean of the brine, sew it in a coarse towel and boil six to eight hours. Do not remove the towel until next day; it is nicer to put it in a round mould and gives it a good shape. When perfectly cold, trim nicely and cut it across the grain.—Mrs. P. W.
To Cook Corned Beef-Tongue, etc.
If the beef has been in brine long or has been dried, it must be soaked in cold water twelve hours before boiling. If freshly cured it is unnecessary. The beef should be put on in a large pot of water early in the morning and simmer for hours. Set the pot at the back of the range or stove, where it will gently boil during the preparation of dinner. When it first commences to boil, take off the scum. After it is thoroughly done, take off the boiler or pot. Set away with the beef under the liquor to remain until next day, when it will be found juicy and tender. With a sharp knife carefully trim, and garnish with scraped horseradish and curled parsley.—Mrs. S. T.