All corned beef requires to be boiled slowly. Put it on in cold water; allow twenty-five or thirty minutes for every pound of beef. Let it come slowly to a boil, then allow it to simmer.

Cabbage is usually served with corned beef but should not be boiled with it. Parsnips or turnips may be served if preferred.

Pickle For Corning Beef

3 gallons water 6 3/4 pounds salt

1 ounce pearlash 2 1/2 pounds sugar

1 pint molasses

This pickle is sufficient for fifty pounds of beef. When salt and sugar are thoroughly dissolved lay in the beef. It will be ready for use in twelve or fourteen days, but can remain in the pickle five or six weeks without injury.