Corned beef

I had corned beef a couple of days ago, served with shamrocks on the side, and I have to tell you that every bite was a venture into gastronomical perversion. Salted beyond belief, it created instant thirst which lasted into the next day.

How did the English like it, then? I understand that back in time Ireland furnished beef to England. To prevent the meat from being spoiled in transit, they salted it – hence, corned beef though I am not sure where corn comes into it. No doubt it was being served everywhere in Boston where hardy souls downed the meat. Perhaps huge droughts of beer helped.

So much for history.

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