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Boiled Corned Beef

Soak one hour in cold water. Put into a kettle with a carrot and one onion, using enough cold water to cover well. Add to each quart of water one teaspoon of vinegar. Cook slowly, twenty to twenty-five minutes to the pound being a fair allowance. Let it lie in its liquor twenty minutes or so after 20 it is done. Then drain and serve. Butter rubbed over the meat just before serving is a great improvement. a