Wash thoroughly, and if very salt leave in cold water for one hour. Put over a moderate fire, or at the side of the range, in enough cold water to cover it deeply. If you mean to use the liquor for soup, fill the pot with water and cut up in it half an onion, a carrot, and a small turnip. Cook slowly half an hour to each pound, and when done, let it stand in the liquor for at least fifteen minutes. Scrape the top of the meat and trim off the ragged edges. Serve with a white sauce made by straining through a cloth a cupful of the "pot liquor" and thickening it with a white roux, then stirring in a tablespoon-ful of capers or chopped pickles.

When dinner is over, cover the beef with a flat plate, and lay a heavy weight upon this, to press the meat.

Corned beef is best cold or made into hash. There is a growing dislike to it when served hot.

While the round is considered the choice cut, the brisket, or the "plate," properly cooked is less solid and sweeter, and makes a good family dinner dish.