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3 to 4 lb. corned beef
1/4 c. water
2 Tbsp. pickling spice
1 orange, sliced
1 onion, sliced
1 carrot, sliced
1 celery stalk with leaves

If beef is deeply corned, soak in water to cover for 1/2
hour. Place a large sheet of heavy-duty foil on shallow pan.
Pat corned beef dry. Place in center of foil; pour over it 1/4
cup fresh water. Sprinkle with the spice and arrange orange
slices and vegetables over and around meat. Bring long ends of
foil up over meat and seal with tight double fold. Seal other
ends, turning them up so liquid cannot run out. Bake in a 300 degrees
oven for 4 hours. Serve with your favorite cabbage and pota-
toes. Serves 6 to 8.

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