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Flank of Beef Boiled and Corned for Eating Cold
A lady writing in the Blade to a Dr. Utter, who had given a plan of how the Cincinnati butchers prepared their beef for corning, gives what she calls "a better way, " ' us follows:
" For rolled corned beef we take the flank, bone it, sprinkle salt, pepper, and a little saltpeter on one side; salt it, beginning with the thickest end; when rolled, tie firmly and securely with a strong cord around and lengthwise; lay in strong brine 10 to 14 days, remove and boil in fresh water several hours, or till done. On taking from the fire it must be pressed immediately, by laying a board on top, put a heavy stone on the board for a weight, keep the weight on till the next day; when pressed well it cuts up in slices like ham. Hope the doctor will try it and tell me how he likes it. "
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