1 pound raw beef (from the round).
4 tablespoonfuls powdered crackers.
1 1/2 salt.
A little pepper.
1 dessert spoonful summer savory. 1 dessert spoonful thyme.
Chop the meat fine. Mix all well together. Do not add water, though it may seem dry, for the juices of the meat will provide moistening enough. Butter a small deep pan. Press the meat down hard in it. Cover the top with melted butter, and bake in a moderate oven about an hour.
When cold, turn out on a platter, and cut into thin slices at the table. For a family of six.
Buy a shin of beef. Have the bone well cracked and the shin cut in two. Save that with the least meat on it for soup. Put on the other half to boil in four quarts of cold water with one tablespoonful of salt. Keep it covered; when it begins to boil, skim it. Let it boil slowly nearly all day, i.e. till the meat separates from the bone, and is done to shreds, and the liquor has nearly boiled away. If there is danger of the meat burning while boiling, add a little boiling water- not otherwise.
When done, take the meat out in a pan. Remove all bone and gristle. Chop it coarse. Season with pepper, allspice, sweet marjoram and a quarter of a teaspoonful of cloves. Put it back in the pot. Let it simmer half an hour. Stir it up well, but do not add more water. Put it in a deep bowl or pretty mould, previously wet, and press it down hard. Set in a cold place. When cold turn out, and cut in slices.
Boil the corned beef slowly (or else it will be tough) in cold water, more than enough to cover it. Let it boil for several hours covered. Fill it up occasionally with boiling water, keeping the beef always covered with water. When the bone slips from the meat, it is done; be sure not to take it up till then, or till it can be easily pierced with a fork. Put the meat into a deep pan, tearing up the lean, and mixing the fat through it in such a way as to give it a marbled look when cut. Heap the dish. Moisten it a little with the water in which it was boiled. Put a tin cover on top, in such a way as to press the meat, set two flat-irons on that, and leave it to harden over night. When cold turn and serve with mustard for a relish.
(The brisket is a good piece to cook in this way.)