Pressed Corned Beef

Originally Published:
Jubilee Cook Book, 1887
Original Images:

After serving corned beef at dinner, while yet warm, chop up fat and lean together, not very fine. Stir in enough dry mustard to flavor it, put in an oblong baking pan, and place over it another of the same size, right side up, put in this two or three flat irons for a weight and let stand over night. The next day it will turn out in a good loaf from which slices can be cut.