To Corn Beef, No. 1

Ingredients

• To six pounds of salt
• five gallons of water
• two pounds of common brown sugar
• half a pound of saltpetre

Method

1. 1

   Boil the brine, skim it, and when cool, submerge the beef.

2. 2

   Ensure the beef is sprinkled with salt and drained of blood before submerging.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 128. The excerpt below is the record exactly as published.

To six pounds of salt put five gallons of water, two pounds of common brown sugar, and half a pound of salt- petre ; boil this brine, and skim it well ; when perfectly cool put the beef in it. It is important to sprinkle the beef first with salt, and keep it lying thus on a board or other place where it can be drained of all blood adhering ; then see that it is submerged beneath the brine, and keep it well covered. This recipe never fails to give satisfac- tion. The beef matures in ten days, and is tender and sweet. Into this brine you can drop with advantage tongues, chines, or jowls, and find them conveniently ready for use. To Corn Beef, No. 2

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