To Corn Beef in Hot Weather
Take a piece of thin brisket or plate, cut out the ribs nicely, rub it on both sides well with two large spoonsful of pounded saltpetre; pour on it a gill of molasses and a quart of salt; rub them both in; put it in a vessel just large enough to hold it, but not tight, for the bloody brine must run off as it makes, or the meat will spoil.
Instructions
- 1
Take a piece of thin brisket or plate, cut out the ribs nicely, rub it on both sides well with two large spoonsful of pounded saltpetre; pour on it a gill of molasses and a quart of salt; rub them both in; put it in a vessel just large enough to hold it, but not tight, for the bloody brine must run off as it makes, or the meat will spoil.
- 2
Let it be well covered, top, bottom and sides, with the molasses and salt.
- 3
In four days you may boil it, tied up in a cloth with the salt, &c. about it: when done, take the skin off nicely, and serve it up.
- 4
If you have an ice-house or refrigerator, it will be best to keep it there.
- 5
A fillet or breast of veal, and a leg or rack of mutton, are excellent done in the same way.