CORNED BEEF

Pork, Etc.: meat préserved with brine. Good grade corned beef is made from the rump, chuck and plate (See article on Beer). It should consist exclusively of meat cut from young cattle in good condition. If canned, it should be well trimmed, the skinny and connective ti ues removed and freed from gristle, bone, blood clots and exce ive fat. No soft fat at all should be included. It should not contain more than about one thirty-second of jelly—which should be made only from soup stock and bones—and should not show exce ive liquor when opened. For Corned, or Pickled, Pork, see article on Pork. [s. 204]