Boiled Corned Beef
From The easiest way in housekeeping and cooking, 1881
Wrap in cloth and press with a weight for serving.
Presented as published in 1881. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 75. The excerpt below is the record exactly as published.
Boiled Corned Beef. If to be eaten hot, the round is the best piece. If cold and pressed, what are called 'Opiate pieces " — that is, the 150 MEATS. brisket, the flank, and the thin part of the ribs — may be used. Wash, and put into cold water, allowing half an hour to a pound
Cook this with the app: pantry check, scaling, and the assistant.