Select a piece of beef which has a fair proportion of fat, -the brisket or second cut of rattle rand. If very salt, soak in cold water half an hour. Put on to boil in fresh cold water, enough to cover it. If not very salt, wash it and use boiling water, but never let it boil fast. Skim carefully when it begins to boil, and cook slowly, simmering (not boiling) until so tender that you can pick it to pieces with a fork. Let the water boil away toward the last, and let the beef stand in the water until partially cooled. Lift it out of the water with a skimmer, and pack it in a brickloaf pan; let the long fibres run the length of the pan; mix in the fat so that it will be well marbled. Put a thin board, a trifle smaller than the inside of the pan, over the meat, and press by putting a heavy weight on the board. When cold, cut in thin slices. This is the most appetizing way of serving the fat of the meat, which in corned beef is a desirable part and is often untouched if offered in a mass on the edge of the lean.