To Corn Beef in Hot Weather

Ingredients

• 1 piece thin brisket or plate
• 2 large spoonsful pounded saltpetre
• 1 gill molasses
• 1 quart salt

Instructions

1. Rub the piece of thin brisket or plate on both sides well with two large spoonsful of pounded saltpetre. Pour on it a gill of molasses and a quart of salt, and rub them both in thoroughly. Place it in a vessel just large enough to hold it, but not tight, so the bloody brine can run off as it makes, or the meat will spoil. Let it be well covered, top, bottom and sides, with the molasses and salt.
2. After four days, you may boil it. Tie it up in a cloth with the salt and other curing mixture about it. When done, take the skin off nicely and serve it up. If you have an ice-house or refrigerator, it will be best to keep it there during the curing process.
3. Note: A fillet or breast of veal, and a leg or rack of mutton, are excellent done in the same way.