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A Boiled Dinner

Select a good piece of fresh beef, not too fat, rub over it sufficient salt to "corn" it, but not to make it very salt; let it stand two or three days, judging of the time by the size of the meat; then wash thoroughly in cold water, put in the pot, cover with cold water and boil gently till quite tender. Add such vegetables as are desired, judging the quantity by the strength of flavor desired in the thick soup to be made from the water in which the whole is boiled; when done dish beef and vegetables, and serve hot.