salt and pepper to taste. Cook two hours. In winter this can be made by using canned corn and tomatoes.
How to Corn Beef
A piece of fresh beef weighing seven or eight pounds is sufficient for a family of eight. Wash, clean and put it in an earthen dish, twenty-four hours before cooking. Cover with cold water, and add a cup and a half of ice-cream salt. When ready to cook it, remove from the brine and wash, placing it in cold water. Cook four hours.
Corn Beef Hash
| Corned Beef | Milk |
| Potatoes | Salt and Pepper |
| Lump of Butter |
Chop the meat fine, add the same bulk of potatoes or a little more. Put into a saucepan or spider a lump of butter the size of an egg, and a few spoonfuls of milk or water. When bubbling, put in the meat and potatoes, and a little salt and pepper, if you like. Stir for a while, then let it stand ten or fifteen minutes, until a crust is formed at the bottom. Loosen from the pan with a cake-turner. Turn a warm platter over it. Turn pah and hash together quickly and serve. If you have a scant quantity, place it on slices of toasted bread, which have been buttered and wet with hot water.
