No. 4109 — Corned Beef
English historical translation of Molokhovets recipe No. 4109 from the 1901 Russian cookbook, retaining original methods and measures.
While freshly slaughtered beef is still not fully cooled, wipe off all blood with a towel, since the author believes blood causes meat to spoil quickly.
Remove the largest bones, weigh the meat and rub all sides with salt dried in an oven and mixed with saltpetre and spices. Spread it on a table until fully cooled.
Pack into small barrels with large pieces in the middle and small half-pound pieces around the edges, leaving no gaps, and tamp lightly.
Sprinkle a mixture of salt, saltpetre, bay leaf, rosemary and allspice on the barrel bottom and between every layer.
Close the full barrel, seal with resin and keep in a room two or three days, turning it onto alternating ends daily.
Move to a cellar and turn twice weekly; after three weeks put it in ice.
For 1½ puds meat the source gives 2½ pounds dried salt and 6 zolotniks saltpetre, together with 3 zolotniks each of coriander, marjoram, basil, bay leaf, allspice and black pepper; garlic is optional.
Add somewhat more salt to barrels intended to be opened later.
Use sturdy small oak barrels, since meat in opened containers was said to spoil quickly; seal tightly to prevent brine leaking. Soak and steam barrels before filling.