INGREDIENTS

INSTRUCTIONS

This is a delectable dinner if composed only of beef, onions and
cabbage. But for authenticity, additional vegetables are included.
Cook until tender: Corned Beef I, above  Meantime, cook separately
until tender, then skin and reserve: 10 to  12 medium-sized beets, 290
Some devotees of this dish add about: 1/2  lb salt pork to the corned
beef for the last 2 hours of cooking. When  done, remove the beef from
the pot and cook in the simmering stock  for 30 minutes: 3 peeled,
quartered small parsnips 6 peeled,  quartered large carrots 3 peeled,
quartered large yellow turnips Skin  and add: 10 small onions Pare,
quarter and simmer in the stock for 15  minutes longer: 6 medium-sized
potatoes Cut into wedges, add and  simmer until tender, about 10 to 15
minutes: A head of cabbage  Reheat the meat in the stock.  Serve it on
a large platter,  surrounded by the vegetables, including the beets.
Garnish with:  Parsley If there is enough of this dish left over, use
for: RED  FLANNEL HASH: New Englanders say that this hash, to be
properly made,  must be concocted from the leftovers of: New England
Boiled Dinner,  above Chop the leftover beets, cabbage, turnips, corned
beef, etc.,  and brown the mixture in a skillet in: 2 tablespoons
vegetable oil  until a brown crust forms.  From "The Joy of Cooking",
Irma S.  Rombauer and Marion Rombauer  Becker. Bobbs-Merrill Company,
1975.  ISBN 0-672-51831-7.  NOTE:  This cookbook is probably the US
standard cookbook, though  some may argue for Fanny Farmer.  Posted by
Stephen Ceideberg; November 18 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

A Message from our Provider:

“Heal the Past… Live the Present… Dream the Future…”