Pressed Corn Beef

Remove the bones from a piece of breast or brisket of beef weighing about twelve pounds; put it in a brine of saltpetre (No. 15). After salting for eight days, drain and wash the meat; put it in a soup pot with plenty of water; let come to a boil, skim and leave to cook very slowly for four or five hours. When the meat is thoroughly done, untie the string, tighten the meat in the cloth, and fasten it like a boned turkey at both ends. Lay it under the press or a weight and as soon as the corned beef is cold undo and glaze it with some meat glaze (No. 402). Cut it in thin slices, replace as it was before cutting, garnish the dish with chopped-up jelly, or parsley sprigs, and serve.