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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



 For 100 pounds of beef take 6 gallons of water, 7 pounds of salt, fine and coarse mixed, 2 pounds of brown sugar, 2 ounces of saltpetre and 1 ounce of soda; boil all together, and skim. Then pour the brine on the meat boiling hot. Keep the meat under the brine with a weight. After the blood is all drawn out, say in 3 or 4 weeks, take the meat out piece by piece and wash the blood off in pure, cold water. Wash out the jar, put the meat back; then boil the brine, adding a little soda to bring up all the blood. Skim carefully and let the brine get cold, then pour it on the meat again; add enough cold water to cover the meat. Be sure to keep the meat all under the brine.

Sister Minnie Miller, Kidder, Mo.

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