To Cook Corned Beef

Ingredients

• Two gallons of water
• 2 pounds of salt
• 1 1/2 ounces of saltpeter
• 1 1/2 pounds of brown sugar

Method

1. 1

   Mix ingredients, boil for 15 minutes, and skim well.

2. 2

   When cold, pour over beef and let remain for 7 days.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 32. The excerpt below is the record exactly as published.

To Cook Corned Beef. Put meat on with hot water, cook until tender. Leave in same water until cold, then slice and serve. (54) KENTUCKY RECEIPT BOOK. 56 Beef Stew. Take 2 pounds of beef, cut in cubes 3 inches square. Heat frying pan very hot and put in the meat, turn with a fork until all is seared, then roll in flour ; put back in pan, pour in carefully, at one side, 1 cup of boiling water, place on stove, simmer 3 hours. . One hour before serving, add salt and pepper, cover tight while cooking and serve. Boiled Beef. Wipe and trim a thin round of beef, wet with vinegar. Mix 1 coflfee cup of cracker crumbs with 2 tablespoons of chopped salt pork, % teaspoon of salt, 1 teaspoon of chopped celery, 1 teaspoon chopped onion, a little sage or any seasoning preferred, and 1 well- beaten egg. Spread this dressing on meat, roll tight and tie with a string. Bake in a hot oven 1 hour, or boil 3 hours. Serve hot with brown sauce. Hunter's Beef. Twelve and one-half pounds of beef, % ounce cloves, 1% ounces saltpeter, 1^ ounces coarse sugar, ^ ounce allspice, 3 ounces common salt, % nutmeg. The beef should be hung up 2 days, then remove bone. Eub spices and salt well together and into the beef on both sides ; cover beef, turn and rub it every day for 2 or 3 weeks. When ready to use, dip in cold water to remove the loose spice. Bind it closely several times around with strips of cotton. Place beef in pan with % pint of water. Cover top of meat with shredded suet and a paste made with flour and water. Lay a brown paper over crust and bake slowly 5 or 6 hours. The gravy from this may be used for soup, beef pie or hash. Spiced Tongue. Make a strong brine and add a small lump of saltpeter. Boil brine and skim it, let cool and put in a stone jar. Haye butcher trim tongue, and wash it. Eub with brown sugar and powdered cinnamon. Immerse in brine, and keep well covered 5 weeks, then canvas and it is ready for use. Scrambled Mutton. Two cups of cold chopped mutton, 2 tablespoonfuls of hot water, butter size of a walnut. When meat is hot, break into it 3 eggs; cook until they begin to stiffen, stirring constantly ; season with pep- per and salt. French Boast. If meat is lean, rub with a mixture made of 3 tablespoons of olive oil, 1 tablespoon of chopped parsley, % tablespoon of sliced onion, juice of % lemon. Eub over meat and leave in this dressing 6 hours to marinate, turning it several times. While cooking baste meat frequently, add pepper and salt. Cook about 2 hours. 56 KENTUCKY RECEIPT BOOK. To Com Beef. Two gallons of water, 2 pounds of salt, 1^ ounces of saltpeter, 1^ pounds of brown sugar.

Cook this with the app: pantry check, scaling, and the assistant.