To Boil Corned Beef

Original Ingredients

• aitch-bone or brisket of corned beef
• cold water
• cabbage (if making boiled dinner)
• half a dozen peeled medium-sized white turnips (if making boiled dinner)
• horse-radish and pickles for serving

Original Instructions

1. 1

   If buying already corned from market, put over fire without previous soaking. If corning in brine at home, soak in cold water over night

2. 2

   Put the beef into a pot, cover with sufficient cold water

3. 3

   Place over a brisk fire, let it come to a boil in half an hour

4. 4

   Just before boiling remove all the scum from the pot

5. 5

   Place the pot on the back of the fire, let it boil very slowly until quite tender

6. 6

   A piece weighing eight pounds requires two and a half hours' boiling

7. 7

   If not eating hot, let it remain in the pot after taking from fire until nearly cold, then lay it in a colander to drain

8. 8

   Lay a cloth over it to retain its fresh appearance

9. 9

   Serve with horse-radish and pickles

10. 10

    For boiled dinner: about three-quarters of an hour before dishing up, skim the liquor free from fat and turn part of it out into another kettle

11. 11

    Put in a cabbage carefully prepared, cutting it into four quarters

12. 12

    Also add half a dozen peeled medium-sized white turnips, cut