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To Corn Beef

From Recipes for everyday use in the home (1934).

Source and licence

From Recipes for everyday use in the home (1934), character 17367 of the text, digitised by the Internet Archive: https://archive.org/details/McGillLibrary-osler_everyday-use_catarrhozonerecipes1934-16069

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

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Ingredients

Method

  1. 3 lbs.
  2. brisket from ribs 6 or 7 cloves (called point brisket) A piece of spice 1 oz.
  3. salt nitre 2 tablespoonfuls of sugar 1 lb.
  4. ordinary salt Pound cloves and mix with sugar and salt nitre, add salt.
  5. Wipe meat dry, and with a sharp knife make holes all over and insert preparation with fingers well into it.
  6. Tie neatly with twine.
  7. Allow to stand 24 or 36 hours.
  8. Wash, and boil until tender.