57. Salting

Take out all the veins. Sprinkle with salt and let it lav for half an hour; wash off all the salt and soak it half an hour in cold water, drain it and then put it in the pickle as directed above.

58. Boiled Corned Beef

Put on the meat in cold water; allow one quart of water to every pound of meat. The slower it boils the better it will be. For every pound of meat let it boil fifteen minutes; thus, a piece of beef weighing twelve pounds should boil three hours. If the beef is to be eaten cold - as soon as it is taken out of the pot immerse it in cold water for a short time, in order to retain the juices.

Tongues are boiled in the same manner.

59. Boiled Tongue

See boiled corned beef, Article 58.

60. Tripe

Scrape and wash it very clean - put it in a pot with a tea spoonful of salt to every quart of water, and let it boil till the top of each piece begins to look clear - it requires a great deal of boiling and must be exceedingly soft.

When cold cut it in pieces, season and fry it in egg and bread crumbs like oysters. Or, it may be fried without the egg and crumbs, and the gravy thickened with a little flour, and flavored with catsup or vinegar. Serve it hot.