If cold and pressed, what are called "_plate pieces_"-- that is, the brisket, the flank, and the thin part of the ribs--may be used.

Wash, and put into cold water, allowing half an hour to a pound after it begins to boil.

If to be eaten cold, let it stand in the water till nearly cold, as this makes it richer.
Take out all bones from a thin piece; wrap in a cloth, and put upon a large platter.

Lay a tin sheet over it, and set on a heavy weight,--flat-irons will do,--and let it stand over-night.

Or the meat may be picked apart with a knife and fork; the fat and lean evenly mixed and packed into a pan, into which a smaller pan is set on top of the meat, and the weight in this.