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. Take a piece of thin brisket or plate and cut out the ribs nicely.
2. Rub it on both sides well with two large spoonsful of pounded saltpetre.
3. Pour on it a gill of molasses and a quart of salt, and rub them both in.
4. Put it in a vessel just large enough to hold it, but not tight, for the bloody brine must run off as it makes, or the meat will spoil.
5. Let it be well covered, top, bottom and sides, with the molasses and salt.
6. In four days you may boil it, tied up in a cloth with the salt, &c. about it.
7. When done, take the skin off nicely, and serve it up.
8. If you have an ice-house or refrigerator, it will be best to keep it there. A fillet or breast of veal, and a leg or rack of mutton, are excellent done in the same way.