Take live pounds of the brisket piece of sugar cured corned beef that is fat, wash it in cold water and if it is too salt let it lay in cold water for an hour or so. Put it into a pot with cold water enough to cover it, and when it begins to boil skim it as long as anything rises to the surface, then set it where it will cook slowly for three hours. The cabbage should be the Dutch flat heads and of the smallest size. Trim off the outside leaves, cut off the stalk and cut the cabbage in two if it is very small, if not, quarter them. Put them into a large pan of cold water for half an hour, examine them carefully, shake them up and down in the water and then put them into the colander to drain. As soon as the corned beef is well skimmed put the cab-bage in with it and cook it slowly two and a half hours. If the water boils down too low replenish with a little boiling water, but there must not be much water in the pot when it is done or the cabbage will not be rich enough.
One quart of fine chopped corned beef from the brisket piece; four middle sized onions peeled, sliced and chopped fine; two raw potatoes peeled, sliced and chopped fine; half a pint of water; half a teaspoonful of pepper. The beef is salt enough without any extra salt. Put the whole into a frying pan and cook it half an hour. Just before lifting stir in scant half a teaspoonful of grated nutmeg and the yolks of two eggs. It must be almost dry when it is lifted.
Tripe must be cooked five hours; take five pounds of tripe, cut it in pieces half an inch wide and two inches long. Wash it in warm water, put it into a stew pan with boiling water enough to cover it and boil it three hours. If the water boils down replenish with boiling water, then put it into a colander, drain off the water and return the tripe to the stew pan with boiling water enough to cover it. Now put in six bay leaves and two blades of mace as large as a five cent piece and boil it one hour and a half, then put in one tablespoonful of fresh butter, half a teaspoonful of ground black pepper, two teaspoonfuls of salt and half a pint of good cider vinegar. Now put two tablespoonfuls of browned flour and one tablespoonful of fresh butter into a frying pan with as much liquor from the tripe as will mix it together, and let it boil two or three minutes, then stir it in with the tripe, then add two tablespoonfuls of crushed double baked rusk and let it simmer twenty minutes.
One gallon of good cider vinegar; one quarter of a pound of bay leaves; two tablespoonfuls of cloves; two tablespoonfuls of whole pepper; three large spoonfuls of juniper leaves; two tablespoonfuls of salt. Put the whole together into a porcelain kettle and let it boil five minutes. Have ready four large onions sliced and put them into the pickle as soon as it is taken off the fire. Keep it covered closely. It is ready for use as soon as it is cold. It is very fine for beef, venison and rabbits. Six pounds of beef should lay in the pickle eight days, six pounds of venison six days and a rabbit three days. This pickle can be used three times in the winter by adding a little more vinegar the last time.