To Corn Meat

Ingredients

• fresh meat
• salt
• rock salt
• cold water

Method

1. 1

   Wipe the meat carefully and remove any parts that are not sweet and fresh.

2. 2

   Rub all over thickly with salt or make a brine with rock salt and cold water, using enough salt to float the meat.

3. 3

   Cover and put a heavy weight on the cover to keep the meat under the brine.

4. 4

   Three days' time is sufficient for corned meat.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 255. The excerpt below is the record exactly as published.

cold water for jell}^, creams, etc. ; and neither wet nor greased if to be lined with cake. A mould of jelly will cool quicker if placed in a pan of ice water or snow than in the ice-chest. Candied or Crystallized Fruit or Niits, {Mrs, Camp- bell,) — Boil 07ie cup of granulated sugar and one cup of boiling water together for half an hour. Then dip the point of a skewer into the syrup and then into cold water. If the thread formed break off brittle, the syrup is ready. The S3Tup must never be stirred, and must boil slowly, not furiously. When done, set the saucepan in boiling water, or pour the syrup into a bowl placed in hot water, to keep the sjTup from candying. Take the prepared fruit or nuts on the point of a large needle or fine skewer, dip them into the syrup, and then lay them on a dish, which has been lightly buttered or oiled ; or string them on a thread, and after dipping in the syrup suspend them by the thread. When oranges are used, divide them into eighths, and wipe all moisture. Cherries should be stoned. English walnuts are especiallj^ nice prepared in this wa}'. To Blanch Almonds and other Nuts. — Remove the shells, cover with boiling water, and let them stand till the dark skin will rub off easily. Then put them in cold water, rub off the skins, and dry between towels. Corned Meat, — Fresh meat may be kept some time by corning it slightly. Wipe carefull}", and remove any parts that are not sweet and fresh, then rub all over thickly with salt. Or make a brine with rock salt

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