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LACE CURTAIN CORNED BEEF

Prepare 4 pounds of brisket of corned beef in your
accustomed manner, soaking it or not (I usually do not soak)
according to your lights. Put it in a kettle, cover with cold
water, bring to a boil and skim if necessary. Add 2 unpeeled
oranges cut in quarters, 1 sliced lemon (large), 2 quartered
onions, 1/2 cup of brown sugar and a handful of pickling
spices, cloves, allspice, cinnamon and such. Simmer until
tender, about 4 hours. Remove and drain the meat, cover it
with moistened brown sugar and place it in a slow oven (300 degrees)
until the sugar melts. Serves eight. Excellent! I often get
the beef in packets; it means there is less fat, but enough for
flavor.

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