Order eight or ten pounds of rump of beef corned for four days. Put it
into a large cooker-pail and fill the pail with cold water. When it
boils, allow it to simmer for thirty or forty minutes, then put it into
a hay-box for ten or twelve hours. Reheat it before serving it. If
ordinary corned beef is used it will be more delicate if, when it is
allowed to come to a boil, the water is changed and fresh boiling water
added. It may then be cooked as directed above for that specially
corned.
Serves twenty or twenty-five persons.