Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

Roast beef’s heart Prepare as directed in last recipe, but roast instead of boiling, laying the heart upon a bed of minced onion and tomatoes, and pouring in a little hot water to make the gravy. Rub this through a colander, thicken with browned flour, season to taste and pour over the heart. How to corn beef Mix salt with saltpeter in the proportion of ten parts of the first to one of the second, and with this rub the piece of beef to be corned until the salt lies dry upon the surface. Let it stand in a cold place for twenty-four hours and repeat the process, and the next day put it into pickle. This is made by boiling together for ten minutes a gallon of salt, four ounces of saltpeter, and a pound and a half of brown sugar in five gallons of water. The meat should not be put into the pickle until the latter is perfectly cold. Leave it in the pickle and take it out as needed, looking after it once in a while to see if it is keeping well. If not, take the meat out, rub it well with dry salt, and prepare a fresh and stronger brine. How to corn a tongue Put into a saucepan a gallon and a half of water, a half-pound of brown sugar, two and a quarter ounces of salt and a half-ounce of saltpeter. Boil for half an hour, skim and, when cold, pour over the tongue. It should be ready for use in a week. Boiled corned beef Soak for an hour in cold water. Put over the fire in plenty of cold water. Put into the pot with it a peeled carrot and a small onion, and for a gallon of water a tablespoonful of vinegar. Cook slowly, allowing twenty-five minutes to the pound if very salt, or if the meat has lain in the brine for some weeks. Let it lie in the liquor for half an hour after it is done. Lift it then, trim away ragged edges, lay on a