Corned Beef
From Jane Hamilton's recipes, 1909
Use double saltpetre for tongue and rounds.
Presented as published in 1909. 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 Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 9. The excerpt below is the record exactly as published.
CORNED BEEF. <4f Cut up the beef about twelve hours after it has been killed, throw the pieces you wish corned into cold water, and let them remain for an hour or two. After dripping, rub it a little with salt, and then put it in the brine. The brine is made of Liverpool salt strong enough to bear an egg. Rub a tea- spoonful of saltpet
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