1919 - The International Jewish Cookbook

Pickled Meat Home Made Corned Beef

DDV CULINARY

Take four quarts of water, adding enough salt to float an egg, boil this salted water,
when cool take four or five pounds brisket of beef,
seasoned with whole and ground peppers,
one large clove of garlic,
pierced in different parts of the beef,
one tablespoon of sugar,
one bay leaf
and one teaspoon of saltpetre.
Put meat into deep stone pot, pour the boiled water over it
and store in a cool place for ten days or two weeks.