The salt beef furnished the army is of the very best character; rather
too highly impregnated with salt, perhaps--a fault easily remedied,
however, by soaking in fresh water over night. When about to boil it,
renew the water, which should be clean and cold, and place it over a
moderate fire for three hours and a half, skimming it carefully every
fifteen minutes. By this means only can the salt and blood be drawn
from it, and the meat rendered tender. After it has been on the fire
at least two hours, add as much cabbage as will fill the pot to each
kettle, taking out a portion of the water, so as to be able to get in
enough for the whole company, or dividing the meat into more kettles
if necessary. Boil gently for an hour and a half after adding the
cabbage.