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       Title: Corned Beef
  Categories: Beef, Ceideburg 2
       Yield: 1 servings
  
       4 qt Hot water
       2 c  Coarse salt
     1/4 c  Sugar
       2 tb Pickling spice
   1 1/2 ts Saltpeter or sodium nitrate
 
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       5 lb Piece of beef brisket *
 
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       3    Cloves garlic
  
   Weight meat to keep it submerged, and cover pot.
   
   * or tongue which has been placed in a deep enameled pot or stoneware
   jar.
   
   Cure in refrigerator 3 weeks, turning meat every 5 days.
   
   This salted beef actually has nothing to do with corn but got its
   name in Anglo-Saxon times when a granular salt the size of a kernel of
   wheat++“corn,” of course, to a Briton++was used to process it.  To
   corn,
   
   If it is to be stored, wash in lukewarm water, dry thoroughly, then
   wrap in layers of heavy paper and hang in a cool, dry place.
   
   Posted by Stephen Ceideberg; November 18 1992.
  
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