Photo: Lily Banse
Ingredients
- eight pounds of meat
Directions
1
Soak over night if very salt, but if properly corned this is not necessary. Put in your kettle and cover well with hot water ; let it boil gently on the back of the stove, three hours to eight pounds of meat; be sure and not let it boil fast, as it hardens the meat.
By Chippewa Falls, Wis. Episcopal church. Ladies aid society. [from old catalog] ·
Recipe sourced from
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