Corned Shoulder
Ingredients
Directions
Soak the corned shoulder in brine for a short time.
Boil the shoulder for about 2 hours, or 3 hours if it weighs 10 pounds.
Serve hot or cold.
If not too salty, bake for 2 hours if it weighs 5 pounds.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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