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Jenny Patterson cookbook, May 24, 1880
Page 17
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Corned Beef Get from the meat man the best from the [frnt?]quarter (not flank pieces) about 20 lbs. Take [two?] table-spoonfuls of salt petre, and dissolve in one gallon of hot water. When cold pour over the beef. Let it stand in cold weather 48 hours. Then take it out and pour over it one pint of fine salt and one tea cup of molasses. rub them well into into every crevice and [part?] of the beef. Next morning trim [illegible] piece of beef and rub again, so on four or six mornings. When you boil it, place a piece in boiling water. When it boils skim it and place the pot on the back part of the stove to simmer.
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Corned Beef Get from the meat man the best from the [frnt?]quarter (not flank pieces) about 20 lbs. Take [two?] table-spoonfuls of salt petre, and dissolve in one gallon of hot water. When cold pour over the beef. Let it stand in cold weather 48 hours. Then take it out and pour over it one pint of fine salt and one tea cup of molasses. rub them well into into every crevice and [part?] of the beef. Next morning trim [illegible] piece of beef and rub again, so on four or six mornings. When you boil it, place a piece in boiling water. When it boils skim it and place the pot on the back part of the stove to simmer.
Szathmary Culinary Manuscripts and Cookbooks
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