Bear's Anecdote - A friend of mine from Huntsville, Alabama (Tim P. - It isn't good to give full names on the internet.) put me onto the Farm Journal's "Best Ever Recipes" book. He sent me a couple recipes. Here is the information on how to find the book on the web.
Farm Journal's Best-Ever Recipes, by Elise W Manning
Publisher: Philadelphia : Countryside Press ; Garden City, N.Y. : distributed to the trade by Doubleday, Copyright 1977.
ISBN: 0385129661 : 9780385129664 OCLC: 2917780
4 to 5 lbs. corned beef.
2 bay leaves.
2 sprigs fresh parsley.
1 stalk celery, cut in chunks.
1 small onion, sliced.
2 tblsp. butter or margerine.
1 tblsp. prepared mustard.
1/3 c. brown sugar, firmly packed.
1/3 c. ketchup.
3 tblsp. white vinegar.
2 tblsp. water.
Wash corned beef thoroughly to remove brine.
Place beef in large kettle; cover with cold water.
Add bay leaves, peppercorns, parsley, celery and onion.
Bring to a boil.
Reduce heat, cover and simmer 3-1/2 hours or until meat is tender.
Remove beef to shallow baking dish.
Insert whole cloves into beef.
Melt butter in saucepan.
Add remaining ingredients and mix thoroughly.
Cook over medium heat 5 minutes, stirring occasionally.
Pour sauce over corned beef.
Bake in 350 degree oven for 30 minutes, basting with the sauce several times.