| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 3 | lb | Salt meat |
| 6 | Carrots | |
| 1 | md | Turnip |
| 6 | Potatoes | |
| 3 | Parsnips | |
| 1 | Head cabbage |
INSTRUCTIONS
Cover salt meat with cold water and soak overnight. Next morning drain, add fresh water to cover meat. Bring to a boil, then reduce heat to simmer about 2 hours. Peel carrots and parsnips. Cut in half lengthwise. Cut peeled potatoes in half and turnip into thick slices. Cut cabbage into large wedges. Wash all vegetables in cold water. Add vegetables to the above meat about 30 minutes before meat is cooked. Peas pudding goes well with this. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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