Boiled Corned Beef, No. 1

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.

Corned Beef, No. 2

Corned beef should be put on in cold water, allowing a quart of water to every pound of meat. Boil it slowly, and when done serve it with turnips and potatoes. If the beef is to be eaten cold, immerse it for a few minutes in cold water as soon as it is taken from the pot.