a regular ham kettle, and answers quite as well as both. If you have
neither kettle, and no pot large enough to hold all the meat, cut off
the knuckle, which will cook in about two hours. But this rather hurts
the flavor and appearance of the dish.


Salt Tongue.

Soak over night, and cook from five to six hours. Throw into cold
water and peel off the skin.


Fresh Tongue.

Put into boiling water to cover, with two table-spoonfuls of salt.
Cook from five to six hours. Skin the same as salt tongue.


Corned Beef.

Wash, and put into cold water, if very salt; but such a piece as one
finds in town and city shops, and which the butchers corn themselves,
put into boiling water. Cook very slowly for six hours. This time is
for a piece weighing eight or ten pounds. When it is to be served cold
let it stand for one or two hours in the water in which it was boiled.
If the beef is to be pressed, get either a piece of the brisket, flank
or rattle-ran. Take out the bones, place in a flat dish or platter,
put a tin sheet on top, and lay on it two or three bricks. If you have
a corned beef press, use that, of course.