Tuesday, November 2, 2010

Vintage Recipe For Corning Liquid & Irish Corned Beef And Cabbage

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!)


Little Black Car said...

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.

Lucy said...

Corned beef is not Irish food.

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