Corned Beef

Wash, and put into cold water, if very salt; but such a piece as one finds in town and city shops, and which the butchers corn themselves, put into boiling water. Cook very slowly for six hours. This time is for a piece weighing eight or ten pounds. When it is to be served cold let it stand for one or two hours in the water in which it was boiled. If the beef is to be pressed, get either a piece of the brisket, flank or rattle-ran. Take out the bones, place in a flat dish or platter, put a tin sheet on top, and lay on it two or three bricks. It you have a corned beef press, use that, of course.