Evening Republican, Volume 17, Number 2, Rensselaer, Jasper County, 2 January 1913 — Pressed- Corn Beef—Cold. [ARTICLE]

Pressed- Corn Beef—Cold.

Soak over night It very salt, but it beef is young and properly corned, this is not necessary. Pour over it cold water enough to cover it well, after washing off the salt. The rule for boiling meats is 25 minutes to a pound, but corned beef should be placed on a part of the stove or range where it will simmer, not boil, uninterruptedly from four to six hours, according to size of the piece; remove from liquor, then place in a tin; put sufficient weight on top to press the parts closely together; set where it will become cold. This gives a firm, solid piece to cut into slices, garnish with sprigs of parsley or celery and serve with fancy pickles or French mustard. A brisket or plate piece is the best, removing bones when done.