I tried my hand at Recipe 641, Mrs. Beeton's venerable corned beef cure, and I must say, the process was a revelation. The first surprise came when I added the saltpetre — a tiny amount for such a large batch, but it was crucial for that classic pink hue. I found the boiling and skimming process oddly meditative, a far cry from the instant gratification of modern cooking. This recipe is perfect for the patient, technique-nerd home cook. I let my beef brisket soak for the full two weeks, and the result was a melt-in-your-mouth texture and a depth of flavor that's hard to achieve with quicker methods. I plan to slice it thin for sandwiches and use the leftovers in a classic Reuben.