This vintage recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

O’Paffilas Corned Beef

Three to four lbs. corned beef brisket
One-fourth cup water
Two tbsps. pickling spice
One orange, sliced
One onion, sliced
One celery rib with leaves
One carrot, sliced

Soak beef in cold water to cover, about 30 minutes, or longer if deeply corned. Place a large sheet of heavy duty foil on shallow pan. Remove beef from water and pat dry to remove any salt on surface. Place in center of foil and pour over it one-half cup fresh water.

Sprinkle meat with spices 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 300-degree oven about four hours.–Yields eight to 10 servings.