Scottish Corned Beef Anybody?

[Loyalist Dave]

the font is called Walden Font, so IF you have trouble reading it here is the translation:

Scarlet Beef​

Take a piece of a breast of very fat beef; blanch it twenty-four hours in cold water then drop the water very well from it, and dry it very well with a cloth; rub it well with brown sugar, salt, and saltpeter; turn it every day for a fortnight, and then boil it. It eats very well hot with greens, and when sliced down, makes a very pretty cold asset.

From Cookery and Pastry by Mrs. MacIver, Endinburgh 1789

On the other hand IF you simply wanted to boil a corned beef that you purchased on sale a day after Saint Patricks Day 2025, froze, [BIG HINT FOLKS] then pulled out over the summer at an event, HERE is the proof that it's PERIOD CORRECT and HISTORIC CORRECT TOO...


LD

 

[ScottK]

It’s probably a lot better than hardtack!

 

[Tumbledown]

Love corned beef...

 

[tenngun]

Salt horse, as opposed to salt pork. Often people complained that old horse was added to the brine in the place of beef.
It was said a person of color had best not walk near the knockers yard at night.
I love me corned beef. Prefer hash to mixed with cabbage

 

[andy52]

I think I'll give that recipe a try. Morton Quick Cure could be substituted for salt Peter.