How to Cook Corned Beef.
The flank is a nice piece to corn; though an ugly piece of meat, it can be made a nice and delicious dish. Wash the flank clean, roll it up as tight as you can, and tie it with strong cord in three places; then sew it up in a coarse towel and put it on and boil from five to six hours, according to size; take it out of the pot, but do not undo it, put it on a dish or pan and put a weight on it; let it stand until next day, then remove the cloth and strings; trim it, and you have a nice dish.—Mrs. P. W.
Smoked Beef.
To a piece of beef weighing about twelve or fourteen pounds, you rub in the following:
1 pint salt.
1 cup brown sugar.
1 cup molasses.
½ teaspoonful pounded saltpetre.
Rub this well on the beef and turn it several times. At the end of ten days drain it, rub bran on it, hang it up and smoke for several days.—Mrs. H. T.
To Cure Beef for Drying.