SC - CORNED BEEF RECIPE

[LrdRas at aol.com]

 JEWISH CORNED BEEF
Source: "The Lilly Wallace New American Cookbook"; Copyright 1943; Books,
Inc,. NY, NY. pg.325;recipe number 1352.

5 lbs. Brisket
1 oz. Whole black pepper
1 oz. Whole allspice
6 buttons Garlic
1/4 tsp. Saltpeter
3 Bay leaves

Let meat stand in brine for 24 hrs. Throw this brine away and add fresh
water, saltpeter and spices. Let stand  two weeks in a cool place. Add salt
enough to your water to hold up an egg.

NOTE: After consulting with people in the "know". The instructions for adding
fresh water should in reality be "add fresh brine".


Ras


============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================