Corned Round Bottom, Top, English Style

Bone and prick the meat with a larding needle, rub it over with pulverized saltpetre, salt, and brown sugar, then put it in an earthern vessel or a wooden tub, pouring over a brine prepared as follows: Throw a potato into salted water; when it rises to the surface it is an indication that the brine is sufficiently strong; pour enough of this over the meat to cover entirely and set it in a cool place where the thermometer does not register above forty degrees, leaving it for fifteen days, and carefully turning the meat over at various intervals. When ready to be used, drain the corned beef, wash, then boil in plenty of water. For a six-pound piece it will take about two hours and a half. After cooking for one hour, add to it a pudding made of flour and beef suet, also cabbage, onions, and pared carrots and turnips. Three-quarters of an hour before serving, throw in some medium sized peeled potatoes; range the corned meat on a dish, garnish around with the cabbage, carrots, turnips, and onions arranged in clusters, and at the ends place the pudding cut into slices. Pour into the bottom of the dish a clear gravy (No. 404.). The quantity of water requisite to cook the corned beef depends entirely upon the quantity of salt used, and the length of time the beef was in the brine; if the beef is very salty, it will require more water than otherwise, and it is even advisable to change it after the first boil.