This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
6 pounds beef brisket
6 or more medium-sized boiled potatoes Salt and pepper
If the piece has much bone, part may be removed for soup, stock, or gravy to be used with the meat when warmed over. Simmer the solid part of the meat in a little water until tender, with a dash of celery salt and garlic added, turning it once during the cooking, which will take not less than three hours for the amount given. Remove the meat from the liquor; place it in a shallow pan with skin side up, and score several times across the top. Have boiled potatoes (hot or cold) in readiness and drop them into the kettle to take up some of the fat; then place them around the meat and brown all in a hot oven (400°-450° F.) about ten to twenty minutes. Make a gravy with the remaining liquor and serve separately. The meat should slice as firmly as cheese and be tender and appetizing.
2 1/2 pounds salt 1/2 pound sugar
1/2 ounce saltpeter 4 1/2 quarts water
Mix the pickle thoroughly, boil it, remove the scum, and cool the liquid. Place a heavy weight on top of the meat to keep it in the brine. The meat may be left in the brine for a month, but it is at its best after ten days of curing.
6 pounds corned beef
1 onion Vinegar
Soak the meat one hour in cold water. Drain, put into a kettle with carrot and onion, using enough cold water to cover well. Add to each quart of water one teaspoon of vinegar. Simmer until tender. Thirty to forty minutes for each pound is a fair allowance of time. Let it remain in the liquor twenty minutes after it is done. Then drain and serve. Butter rubbed over the meat just before serving improves corned beef prepared in this way.
6 pounds corned-beef brisket 1 cabbage 3 white turnips
4 carrots 6 potatoes 6 beets Vinegar
Put the meat into the pot over a brisk fire with enough cold water to cover it. Bring it rapidly just to the boiling-point, then remove the scum, reduce the heat and simmer until tender (three to four hours). About three-fourths of an hour before it is to be served, skim the liquid free from fat. Put a portion of the liquid into another kettle with the cabbage which has been cleaned and cut into sections, the turnips, carrots, potatoes and beets prepared and cut into uniform pieces, and boil until tender.