The following recipes for making up to six gallons of corning liquids and Authentic Irish Corned Beef & Cabbage comes from the amazing Bull Cook and Authentic Historical Recipes and Practices, by George Leonard Herter and Berthe E. Herter. (I may be sharing more from this book -- but not all will be at this blog because much of the text is far too unlikely to be practical. So please keep an eye on my other blogs, &/or follow me on Twitter!)
What’s The Difference Between “Antique,” “Vintage,” & “Retro”?
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Helping buyers, collectors, and, yes, antique dealers, vintage sellers, and
resellers, with industry facts. In the strictest sense, age is the
difference b...
2 months ago
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2 comments:
I made homemade corned beef a while back on the advice of a friend and it was totally worth it. I didn't have saltpeter so it turned out gray instead of pink but it tasted awesome. And it was easy, really.
Corned beef is not Irish food.
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